Cocoanut Filling

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Whites 2 eggs.
  • Fresh grated cocoanut.
  • Powdered sugar.


    Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over, cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between and on top.