Recipe for Coconut Butter Frosting 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER
1/4 lb BUTTER PRINT SURE
2 oz MILK, DRY NON-FAT L HEAT
8 oz COCONUT SWEETNED PRE
1/8 lb SUGAR, POWDER 2 LB
2 tbl IMITATION VANILLA
Instructions:
Instructions: 1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT ANB FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE.

3. FOLD IN FLAKED, PREPARED, SWEETENED COCONUT.

4. SPREAD IMMEDIATELY ON COOLED CAKES. USE COCONUT; SPRINKLE EVENLY OVER EACH FROSTED CAKE.

NOTE:

1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB) FROSTING ON EACH CAKE.

NOTE:

2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

SERVING SIZE: 2 TABLESPO

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