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Cocoanut Filling

Take one and one-half cups of cocoanut; whites of two eggs; four tablespoons of powdered sugar; a little milk. Moisten the cocoanut with a little warm milk, and let it soak until well softened usually one-half hour. Beat the whites of the eggs to a stiff froth, and add the sugar to them. Spread on the bottom cake a thin layer of the frosting of egg and sugar, and then a covering of the soaked cocoanut, and repeat this operation until all the layers are arranged. To what is left of the frosting, add enough sugar to thicken, stir in the remnant of cocoanut, and spread the mixture thickly over the top, sprinkling dry cocoanut over the whole.