A little essence of lemon.
Bake in cakes an inch thick and spread with icing, having grated cocoanut stirred in; pile one on another, allowing a little time for drying off. In making the icing, reserve some plain for the outside of cake. Finish off by sprinkling on the prepared cocoanut.—Miss P.
Cocoanut Cake.
Beat to a fine cream three-quarters of a pound of butter and half a pound of sugar. Add gradually eight eggs well beaten, then mixed, one tablespoonful essence of lemon, one small nutmeg, grated; mix all well together, then stir in lightly half a pound flour in turn with half a pound of grated cocoanut. Pour the mixture in a well-buttered pan, and bake quickly.—Mrs. C. V. McG.
Mountain Cocoanut Cake.
Cream together one pound sugar, half a pound butter. Beat eight eggs lightly without separating. Stir them gradually into the butter and sugar. Sift in one pound of flour, beat all light, then put in an even teaspoonful of soda dissolved in half a teacupful of sweet milk, two even teaspoonfuls cream of tartar dissolved in the same quantity of milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls of water and one pound sugar; boil until it glistens. Beat the whites of four eggs to a stiff froth, stir into the boiling icing, then add half a pound of grated cocoanut. Spread the icing between the cakes and on the top.—Miss S.
Angel's Bread.
A variety of Cocoanut Cake.
1 cup butter.
2 cups sugar.