The Myrtle Reed Cook Book

by Myrtle Reed

COCOANUT CAKE

Cream half a cupful of butter with two cupfuls of sugar, add the beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of milk and four cupfuls of flour sifted with a teaspoonful of soda and two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of the eggs, add a cupful of shredded cocoanut soaked soft in milk, and bake in a moderate oven. Spread with boiled frosting, sprinkling thickly with grated cocoanut.