Baker's Coconut Recipes

by Franklin Baker Co.

3 tablespoons sugar

Empty contents of Blue Label can Coconut into 3-quart kettle, pour over it boiling water, add rice and boil gently. When half cooked, stir in raisins and sugar. Serve hot with plain or whipped cream or with cinnamon sauce.

Cinnamon Sauce

½ cup butter

1 cup powdered sugar

2 tablespoons boiling water

¼ teaspoon cinnamon extract

Beat the butter in a bowl till creamy, then add half of the sugar and water; beat well, and add the remainder of the sugar and water. When light and fluffy add the flavoring, and set aside in a cool place till wanted.

Coconut Daffodil Cake