Having opened a cocoa-nut, pare off the brown skin from the
pieces, and wash them all in cold water. Then weigh three quarters
of a pound, and grate it into a dish. Cut up half a pound of
butter into half a pound of powdered loaf-sugar, and stir them
together to a cream; add to them a glass of wine and rose water
mixed. Beat the whites only, of twelve eggs, till they stand alone
on the rods; and then stir the grated cocoa-nut and the beaten
white of egg alternately into the butter and sugar; giving the
whole a hard stirring at the last. Put the mixture into a buttered
dish, lay puff paste round the flat edge, and bake it half an hour
in a moderate oven. When cool, grate powdered sugar over it.