- 1½ cups granulated sugar
- ½ cup water
- 2 egg whites
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup fresh grated cocoanut
Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with cocoanut.
FRUIT LAYER CAKE
- ⅓ cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups flour
- 4 teaspoons Dr. Price's Baking Powder
- ⅛ teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing [page 17].
FRUIT FILLING
- ½ cup fruit jelly
- 1 cup water
- ½ cup chopped raisins
- ¼ lb. chopped figs
- ¼ cup sugar
- 2 tablespoons cornstarch
- ½ cup chopped blanched almonds or walnuts
- juice of ½ lemon
Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.