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Cocoanut Pound Cake

Beat one-half pound of butter to a cream, add gradually a pound of flour, one pound of powdered sugar, two teaspoonfuls of baking powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of a pound of prepared cocoanut, four well-beaten eggs, and a cupful of milk; mix thoroughly; butter the tins, and line them with butter paper.

Pour the mixture in to the depth of an inch and a half, and bake in a good oven.

When baked take out, spread icing over them and return the cake to the oven a moment to dry the icing.