Peel and cut up the cocoa-nut, and wash, and wipe the pieces.
Weigh one pound, and grate it fine. Then, mix with it three stale
rusks or small sponge-cakes, grated also. Stir together till very
light half a pound of butter and half a pound of powdered white
sugar, and add a glass of white wine. Beat six whole eggs very
light, and stir them gradually into the butter and sugar in turn
with the grated cocoa-nut. Having stirred the whole very hard at
the last, put it into a buttered dish and bake it half an hour.