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Cocoa-Nut Spongecakes

Take a large fresh cocoa-nut, remove the brown skin, and grate the white part on a perfectly clean, bright grater as finely as possible; beat the yolks of six eggs, and be sure that they are perfectly fresh; stir in gradually, and mix thoroughly, half a pound of sifted sugar, a pinch of salt, half a tea-spoonful of grated lemon-rind, and the yolks of the eggs. Beat the mixture for a quarter of an hour, then add, by degrees, a quarter of a pound of flour, and the grated cocoa-nut, and last of all, the whites of the eggs whisked till firm. Line square tins with buttered paper, pour in the mixture, and bake the cakes immediately, in a brisk oven. Do not open the door of the oven until the cakes are baked. Time, about half an hour. Probable cost, 1s. 4d. Sufficient for one moderate-sized cake, or two small ones.