FRESH COCONUT CAKE
Break open a fresh coconut, save all the milk and use it as part of the liquid for a White Cake. Add milk to the milk of coconut to make the 2/3 cupful of liquid in the plain cake recipe. Prepare a White Cake in two layers.
CAKE
Break the coconut into pieces, pare these and put them through a food chopper or grate them. Prepare Boiled Frosting. When the frosting is ready to spread on the cake, add about 3/4 of the chopped coconut. Spread the mixture on the cake layers and sprinkle the remainder of the coconut over the frosting on the top layer of the cake.
A fresh coconut cake will keep moist for a week.
WATER FROSTING
1 cupful confectioner's sugar 1 tablespoonful hot water, milk, or cream Salt 1 tablespoonful lemon juice
Stir the hot water into the sugar and add the salt and lemon juice. If too stiff, add a little more boiling water.
3 tablespoonfuls of cocoa or 1 ounce of chocolate may be mixed with 3 tablespoonfuls of water, cooked for a few minutes, and used in place of the moisture and lemon juice. 1/2 teaspoonful of vanilla should be added when these materials are used. When cocoa is used the addition of 1 tablespoonful of butter improves the flavor.
Mocha frosting may be made by mixing the cocoa or chocolate with strong coffee instead of water.