Boil the sugar and water until it threads. Pour this mixture steadily but slowly onto the egg whites which have been beaten until stiff and dry. Add the marshmallow whip, or chopped marshmallows, and beat until thick enough to spread. Use one-third of this frosting to make a thick filling between the layers of cake and use the remainder to frost the top and sides. Sprinkle thickly with the grated coconut as soon as the cake is frosted.
Confectioners’ Icing
1 BLUE can BAKER’S Coconut.
Mix ¼ cup coconut milk with Confectioners’ sugar to right consistency (about one and two-third cups) add coconut; after cake is iced, sprinkle coconut on top.
BAKER’S
FRESH GRATED
COCONUT
IN PURE COCONUT MILK
BAKER’S
MOIST SWEETENED
COCONUT
Transcriber’s Notes
- Silently corrected a few typos.
- Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
- In the text versions only, text in italics is delimited by _underscores_.
- Bake time/temperature was omitted from the print version of Coconut Devils Food Cake recipe. No conjectural emendation was attempted.