Home › The Principles of Cookery › COCOA-NUT CAKES (another way)

COCOA-NUT CAKES (another way)

Put eight ounces of butter and eight ounces of castor sugar into a basin, and beat them to a firm froth; add eight ounces of grated cocoanut, six ounces of sifted flour, and four beaten eggs one at a time. Line some cake moulds with buttered paper, and fill them three-parts full with the preparation, cook in a moderately hot oven. When done, brush over with egg and scatter some grated cocoa-nut over, put back in the oven for a moment to dry the cocoanut, then let it cool. Probable cost, 1s. 6d.