Baker's Coconut Recipes

by Franklin Baker Co.

Cream Filling for Washington Pie

1 can BAKER’S Coconut

¾ cup milk (or coconut milk)

4 tablespoons sugar

2 eggs

2 tablespoons flour

1 tablespoon vanilla

1 tablespoon butter

Put milk on to scald. Mix flour with a little cold milk to form a smooth paste. Gradually stir this into the scalded milk. Cream butter and sugar, add well-beaten eggs and stir this into the first mixture. Cook until smooth and thick, add coconut and flavoring. Put between layers. Ice with chocolate icing. Serve while fresh.