Recipe: Cocoanut Pound Cake

One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth; one teaspoonful of soda and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light; to which add the beaten yolks, then the milk, the beaten whites of eggs, then the flour by degrees. After beating all well together, add a small cocoanut grated. Line the CAKE-pans with paper well buttered, fill rather more than half full and bake in a moderate oven. Spread over the top a thin FROSTING, sprinkled thickly with grated cocoanut.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)