Tuesday, June 7, 2011

COCOANUT CAKES

Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake. Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.

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