Ingredients:
BATTER:
same as coconut cake
FROSTING:
3 eggs whites
3 teaspoons baking-powder
3/4 pound pulverized sugar
hickory-nut
figs
coconut
Preparation:
- Make batter as for coconut cake (Nettie Miller’s). Bake five layers in jelly-tins.
- Make frosting of whites of three eggs, three tea-spoons baking-powder, and three-fourths pound of pulverized sugar; with frosting for first layer mix rolled hickory-nut meats, with that for second layer mix fine-sliced figs, for third with hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate coconut over thickly.
J. S. Robinson
