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Cocoanut Birthday Cake

1/2 cup butter 1 cup sugar 2 eggs, separated 1/2 cup milk 3/4 cup Dromedary Cocoanut 2 cups flour 3 teaspoons baking powder 1/2 teaspoon lemon extract Red currant or raspberry jam Beat butter and sugar until creamy, add yolks of eggs, well beaten, milk, cocoanut, whites of eggs beaten to a stiff froth, flour sifted with baking powder, and add extract. Mix and bake in two layers. Cool and put together with Sugarless Cocoanut Frosting. Beat up one egg-white till stiff, and add two tablespoons honey or sirup and as much Dromedary Cocoanut as it will hold (about one-third of a cup). Spread the top of the cake with red jam and sprinkle over with cocoanut.