Cocoanut.
—Beat ⅘lb. of butter to a cream with ⅘lb. of sugar, then work in the well-beaten yolks of four eggs; now stir in ⅘lb. of flour, 4oz. desiccated cocoanut, and finally the whites of the eggs whipped to a stiff froth. Pour this mixture into a buttered cake tin, previously dusted with equal parts of flour and sugar, and bake in a slow oven. Turn it out, and, when quite cold, slice it, spread each slice with royal icing thickly sprinkled with cocoanut, put it back into shape again, and ice it with royal icing all over, garnishing it, when nearly set, with pink and white cocoa-nut. For the royal icing, work 1⅘lb. of best icing sugar to a smooth, thick paste with the whites of four eggs and a teaspoonful of strained lemon juice, working it for fifteen to twenty minutes with a clean wooden spoon, then spread with a wetted palette knife or a broad ordinary knife old enough to be flexible. Cakes must be perfectly cold before they are iced, and twenty-four hours should, if possible, be allowed between the icing and the decoration. When available, freshly grated cocoanut may he used instead of the desiccated, using the finely grated white part of one large, or two small, nuts.