Cocoanut Meringue Cake

Ingredients

• 3/4 cupful Butter (Originally butter.)
• 2 cups Granulated Sugar (Originally sugar.)
• 1 1/2 pints All-purpose Flour (Originally flour.)
• 5 eggs Eggs (Originally eggs.)
• 1 teaspoonful Baking Powder (Originally Royal Baking Powder.)
• 1 cupful Whole Milk (Originally milk.)
• 6 eggs Egg Whites (Originally whites of 6 eggs.)
• 1 cupful Granulated Sugar (Originally sugar.)
• 1 cup Shredded Coconut (Originally cocoanut.)
• as needed to spread Pastry Cream (From referenced recipe.)
• as needed to ice Clear Icing (From referenced recipe.)

Instructions

1. 1Cream Cake No. 2: Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating for 5 minutes between each addition. Sift the flour with the baking powder, which add to the butter, etc., and the milk. Mix into a rather thin batter. Bake in jelly cake tins well greased, in a hot oven (375°F / 190°C) for 15 minutes. When cold, spread Pastry Cream between each layer, and ice the top with Clear Icing.
2. 2Beat the egg whites to a dry froth. Then add the sugar mixed with the coconut all at once. Stir very gently, but mix thoroughly together.
3. 3When the cake is masked, put in a very slow oven (275°F / 135°C) until a fine fawn color.