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Coconut Filling

½ cup milk

4 tablespoons confectioners'

1½ cups shredded coconut sugar

2 egg-whites

Warm the milk, pour it over the coconut and soak until well softened, usually one-half hour. Beat the egg-whites stiff and add the sugar gradually. Spread a thin coating of the egg and sugar mixture on the layer, then spread a covering of the moistened coconut. To what is left of the filling, add enough confectioners' sugar to thicken, stir in the remaining coconut and spread the mixture thickly over the top. Sprinkle the whole cake with dry coconut.