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Bake in layers

(Cakes) - (The International Jewish Cook Book)







Filling.--One grated cocoanut and all of its milk, to half of which
add the beaten whites of two eggs and one cup of powdered sugar. Lay
this between the layers. Mix with the other half of the grated cocoanut
five tablespoons of powdered sugar and strew thickly on top of cake,
which has been previously iced.











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