Cocoanut-cake.
Mix and bake as for jelly-cake, flavoring with rose-water.
Whip the whites of three eggs to a stiff froth.
Add one cup of powdered sugar, and two thirds of a grated cocoanut.
When the cakes are cold, spread between the layers.
To the remaining third of the cocoanut add four tablespoonfuls of powdered sugar, and cover the top of the cake with it.