Baker's Coconut Recipes

by Franklin Baker Co.

1 can BAKER’S Coconut

½ cup sugar

⅓ cup butter

2 eggs

1 cup flour

1 teaspoon baking powder

½ cup milk

1 teaspoon vanilla

Cream butter and sugar, add well-beaten eggs, vanilla extract. Sift baking powder and flour and add to mixture, alternately with milk and coconut, mix well, turn into well-buttered and flour-sprinkled gem pans. Bake for twenty minutes in a moderately hot oven. Spread over top, chocolate icing to which some toasted coconut has been added.

A lemon icing with toasted coconut is also good with these small cakes.