Ingredients:
BATTER:
same as coconut cake
FROSTING:
3 eggs whites
3 teaspoons baking-powder
3/4 pound pulverized sugar
hickory-nut
figs
coconut

Preparation:

1. Make batter as for coconut cake (Nettie Miller’s). Bake five layers in jelly-tins.

 

2. 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

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