Baker's Coconut Recipes

by Franklin Baker Co.

Coconut Marshmallow Frosting

⅔ cup BAKER’S Coconut

2 cups sugar

½ cup water

1 cup marshmallow whip or ¼ lb. chopped marshmallows

2 egg whites

Boil the sugar and water until it threads. Pour this mixture steadily but slowly onto the egg whites which have been beaten until stiff and dry. Add the marshmallow whip, or chopped marshmallows, and beat until thick enough to spread. Use one-third of this frosting to make a thick filling between the layers of cake and use the remainder to frost the top and sides. Sprinkle thickly with the grated coconut as soon as the cake is frosted.