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Cocoanut Snowball Cake

4 eggs, whites only 1 cup Dromedary 1 cup sugar 1/2 cup butter, creamed 1/2 cup milk 1 teaspoon vanilla extract Cocoanut 2 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda Beat whites of eggs until stiff, gradually beat in sugar; remove beater, add butter, beating it in with a wooden spoon, add milk, vanilla, cocoanut and flour sifted with cream of tartar and soda. Mix carefully, turn into a greased and floured cake tin and bake in a moderate oven for one hour. Cover with the following frosting: Boil together one cup sugar and one-half cup milk until it forms a soft ball when tested in cold water, remove from fire, add one-half teaspoon vanilla extract and spread over cake. Sprinkle over with plenty of cocoanut.