Filling.
- 1 grated cocoanut.
- To one half of this add whites of three eggs, beaten to a froth, and one cup of powdered sugar. Lay this between the layers.
Mix with the other half of the grated cocoanut four tablespoonfuls powdered sugar, and strew thickly on top of cake.
Rosie’s Cocoanut-Cake.
- 2 cups flour.
- 1½ cups sugar.
- ½ cup butter.
- ½ cup sweet milk.
- 3 eggs.
- 1 teaspoonful cream-tartar.
- ¼ teaspoonful soda.
Sift cream-tartar and soda into the dry flour; cream the butter and sugar; add the beaten eggs, then the milk; lastly the flour. Bake in jelly-cake tins.
Grate one cocoanut; mix with it a cup and a half of white sugar, also the milk of the cocoanut. Set the mixture in the oven until the sugar melts; then spread between the cakes.
Loaf Cocoanut-Cake.
- 1 lb. sugar.
- ½ lb. butter.
- 6 eggs.
- ½ lb. prepared flour.
- 1 lb. finely grated cocoanut, stirred lightly in the last thing.
Bake immediately.