COCOANUT CREAM-CAKE
Use any cake mixture for the layers. The orange-cake mixtures are recommended.
Make a filling as follows: put in a saucepan,
1 cupful of milk,
1 cupful of sugar,
½ cupful of cocoanut,
A piece of butter the size of a nutmeg.
Mix them and let them come to the boiling-point, then add slowly a heaping tablespoonful of cornstarch, moistened with a tablespoonful of milk, and stir until the mixture is thickened. Remove it from the fire and add the beaten yolk of an egg. When it cools and is beginning to set, spread it over the tops of both layers of cake and place one on the other. Trim the edges. Sprinkle the top with powdered sugar or with grated cocoanut.
The cake in the illustration has in the center a confectioner’s rose. Various kinds of sugar flowers can be bought at bakers’ supply stores.