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Cocoanut Cup Cakes

2 tablespoons butter 1 cup sugar 1 egg, beaten 1 cup sour cream 11½ teaspoons vanilla extract 1 cup Dromedary Cocoanut 2 cups flour 1 teaspoon baking soda Beat butter and sugar together, add egg, cream, vanilla, cocoanut and flour sifted with soda. Mix well, and divide into twelve greased and floured cake tins and bake in a moderately hot oven for 20 minutes. Cool and cover with Boiled Cocoanut Frosting. Pour two-thirds cup milk into a saucepan, add two cups sirup or honey, a pinch of salt and two teaspoons of butter. Boil until a soft ball can be tested in cold water or 240° F. on candy thermometer, add one-half cup Dromedary Cocoanut and beat until creamy. Spread on cakes and sprinkle thickly with cocoanut.