Here is a booklet from 1948.  The booklet is has marks and tears on the front.  It is sold as
vintage, not new.  The recipes inside are still in mint condition, they are still delicious.  The
booklet heralds these recipes as, "
The Prettiest Desserts in the World"  I have to agree, they
looked scrumptious.

The booklet contains a collection of Baker's Coconut recipes, printed by the General Foods Corp.  
I love coconut recipes and have tried a few from this booklet.  They were very tasty!

I will share some of these recipes with you.  If you would like the complete set, you must
purchase the booklet.  Shipping is included in the price.  I must warn you, once this vintage
recipe booklet has been purchased, all the recipes will be removed from this page.
Coconut - Glamour Desserts:
New Ideas and Discoveries - Recipes You'll Love to Make
A collection of coconut recipes in a booklet put out by the General Foods Corp in 1948 offered for
sale.
Favorite Cooking Recipe Sites     Site Map  
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Rice Crispy Sweet Treats
Home.
Vintage Recipe Books 1.
Vintage Recipe Books 2.
Hospitality in a "JIFFY" Mixes.
Hershey's Booklet.
Old Pillsbury Booklets
Brer Rabbit Molasses
1930's Metropolitan Cook Book.
Good Cookies by Jean Disney.
Sugar Candy Treats     History of Candy     Candy History Part Deux.
Celebrities Favorite's        Weird Candy Trivia.   Rice Crispy Treats    Growing Candy
Now to the booklet, it starts with the line, "It's too pretty to eat!"  How cute is this?  Then the
booklet
reads, "Whenever a guest or a husband makes that remark about a coconut dessert, you
can be sure he doesn't mean it.  With what slow, smug enjoyment he proceeds to do away with
your glorious masterpiece!  How he purrs with admiration and contentment when it disappeared
forever!  And who cares?  Not you!  Not when you can make plenty more just as lovely with
Baker's Coconut."

"Here Comes the Beauty Parade!"

"Delicious white cakes, spice cakes and devil's foods, hiding under deep snowdrifts of feathery
coconut...moist, rich luscious Baker's Coconut...

Custard pies, cream pies, lemon pies, chocolate pies...smartened up with crunchy-sweet coconut
tendrils...

Wonderful ambrosias and fruit cups, where coconut's fresh whiteness contrast with colorful juicy
orange sections or crimson rich-ripe berries...

Puddings, ice creams, little cakes, cookies, candies-all changed to something new and
marvelous-just by adding a generous sprinkle of tender, flavorful Baker's Coconut.

It's fun-this cooking with coconut.  Watch how it transforms every dish it touches!  No skill,
experience, or judgment required.

Nothing except the wisdom to insist on getting the coconut that's always lusciously moist, tasting
as if you'd just shaved it from the tender meat of fresh-opened nuts - Baker's Coconut.

You know that Baker's will be perfect-never dry, or broken up small, or lacking flavor.  Baker's will
always be the way you like coconut best, whether you choose Baker's Southern Style in the can or
Baker's Premium Shred in the carton.

It's the great name in coconut, best known of all in America - Baker's, the name to remember.

And now look at our big, bright new collection of coconut recipes, stunts, and inspirations.

Two styles - both favorites!  Look for Baker's Coconut now at your grocer's - Baker's Southern
Style kept extra-moist in the airtight cans...or Baker's Premium Shred protected by a double
sealed carton.  Both are Baker's Coconut...both well-loved for decades...and both are simply
delicious.

From Hoboken, New Jersey."
This 23 page booklet isn't in the best of
condition, but it is amazing that it has
survived since 1948 at all.

The  cover isn't holding up too well, but
inside the recipes are just perfect.

I have a few recipes listed here,  as a
way to tempt you to want the booklet
for the rest of these scrumptious
delights.  Actually, the whole page is an
attempt to get you to purchase the
booklet.  

24.95 includes shipping.
Coconut Glamour Dessert
The booklet goes on and on about how great Baker's
Coconut is great advertisement.

Among the Cakes and Frostings section you will find Coconut
Layer Cake, Coconut Mist Cake, Orange Coconut Cupcakes,
Snowy Lemon Frosting, Coconut Pineapple Frosting and Filling,
Orange Mist Frosting, Coconut Fruit Filling, Tropical Spice Cake,
Coconut Butter Frosting, Coconut Cream Sponge Loaf, Coconut
Sponge Cupcakes, Coconut Pastel Frosting, Coconut Fudge
Topping, and Vanilla Cream Filling.
Let me share a few recipe from the booklet as an enticement for the
booklet's purchase.

Topical Spice Cake
1 1/2 cups sifted Swans Down Cake Flour
3/4 teaspoon Calumet Baking Powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup shortening
2/3 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 eggs, unbeaten
*Sour milk or butter milk - see below for amount
  *With butter, margarine, or lard, use 2/3 cup sour milk.  With
vegetable or any other shortening, use 3/4 cup sour milk.

Sift flour once, measure, add baking powder, soda, salt, cloves, and
cinnamon, and sift together three times.  Cream shortening, add
sugars gradually, and cream together until light and fluffy.   Add
eggs, one at a time, beating well.   Add flour, alternately with milk, a
small amount at a time, beating after each addition until smooth.   
Turn into two 8-inch layer pans (square or deep round pans, lined on
the bottoms with paper, then greased).  Bake in moderate oven (375
degrees F.) about 25 minutes, or until done.  While cake is still hot,
spread with Coconut Praline Topping (page 10), and bake 10 minutes
longer, as directed.  Serve warm or cold, cutting cake in pan.

Coconut Praline Topping
1/3 cup melted butter
1/2 cup brown sugar, firmly packed
1/4 cup light cream
Dash of salt
1/2 teaspoon vanilla
1 cup Baker's Shredded Coconut, cut

Mix together all ingredients.  Spread carefully, a small amount at a
time, over hot cake in pan.  Place in moderate oven (375 degrees F.)
and bake 10 minutes, or until golden brown.  Serve warm or cold,
cutting cake in pan.  Makes enough topping for 9x9x2-inch cake.
O, here is one that I am going to bake real soon.

Black Magic Chocolate Cake
4 squares Baker's Unsweetened Chocolate
4 tablespoons shortening
2 cups sugar
2 egg yolks
1 3/4 cups milk
3/4 teaspoon salt
2 cups sifted Swans Down Cake Flour
1 teaspoon vanilla
1 teaspoon soda
Melt chocolate and shortening in top of 2-quart double boiler.  Remove from boiling water and
cool to lukewarm. Then add sugar and mix well.

Combine egg yolks with 1 cup of the milk; add to chocolate mixture and blend.  Add salt and flour
and beat until smooth.  Add vanilla and 1/2 cup more of the milk and stir until smooth.  Dissolve
soda in remaining 1/4 cup milk.  Stir quickly into batter.  (Batter will be thin.)

Turn into two 9 inch layer pans which have been lined on bottoms with paper, then greased.  
Bake in moderate oven (350 degrees F.) 30 minutes, or until done.  Spread top and sides with
Coconut Morocco Frosting (page 8).

Or bake cake in 13x9x2 inch pan 45 minutes, or until done.  Spread top and sides of cake with
Coconut Coffee Frosting (page 9) and sprinkle with Toasted Coconut (page 23).

Coconut Morocco Frosting
Make Seven Minute Frosting, substituting 1 1/2 cups brown sugar, firmly packed for the
granulated sugar.   Omit corn syrup.  Fold in 1 square Baker's Unsweetened Chocolate, melted
and cooled, before spreading on cake.  Spread on top and sides of 13x9x2 inch cake, sprinkling
with 3/4 cup Baker's Shredded Coconut, plain or toasted while frosting is still soft.  Or use to
frost tops and sides of two 9 inch layers, sprinkling each layer and outside of cake with coconut.

Seven Minute Frosting
2 egg whites, unbeaten
1 1/2 cups sugar
Dash of salt
5 tablespoons water
2 teaspoons light corn syrup
1 teaspoon vanilla
Combine egg whites, sugar, salt, water, and corn syrup in the top of double boiler.  Beat with
rotary egg beater or electric beater about 1 minute, or until thoroughly mixed.  Cook over rapidly
boiling water, beating constantly with rotary egg beater (or at high speed of electric mixer) about
7 minutes, or until frosting will stand up in stiff peaks.  (Stir frosting up from bottom and sides of
pan occasionally with rubber scraper, spatula, or spoon.)  Remove from boiling water.  Add vanilla
and beat about 1 minute, or until thick enough to spread.  Makes enough frosting to cover tops
and sides of two 9 inch layers or top and sides of two 8x8x2 inch cakes or 13x9x2 inch cakes.

Note: For a smoother frosting, wipe down sides of pan with a fork wrapped in a damp cloth
before and during cooking and beating, to prevent crystallization.

For half recipe, use half of ingredients.  Reduce cooking time to 4 minutes.

Coconut Coffee Frosting
Make Coconut Butter Frosting add 1 1/2 teaspoon Instant Maxwell House.  Reduce vanilla to 1/4
teaspoon.  Spread on to and sides of 13x9x2 inch cake, sprinkling with 3/4 cup Baker's Shredded
Coconut, plain or toasted.

Coconut Butter Frosting
4 tablespoons butter
Dash of salt
1 3/4 cups sifted confectioner's sugar
1 egg yolk
1/2 teaspoon vanilla, or 1/2 teaspoon grated lemon rind
1 tablespoon top milk (about)
3/4 cup Baker's Shredded Coconut
Cream butter well.  Add salt, then sugar gradually, blending after each addition.  Add egg yolk,
flavoring, and enough milk to give a spreading consistency.  Spread on cake.  Sprinkle with
coconut.  Makes enough frosting to cover top and sides of two 9 inch layers or 13x9x2 inch cake.
Toasted Coconut
Toasted Baker's Shredded
Coconut may be used as a
garnish for puddings, ice creams,
and desserts; as a topping on
cake frostings or meringues; or
as a ingredient in candies or ice
creams.

To toast the coconut, spread it
out thinly in shallow baking pan.  
Place in moderate oven (350
degrees F.) to toast until
delicately browned.  Stir coconut
or shake pan often to toast
evenly.



Tinted Coconut
Sprinkle Baker's Shredded
Coconut on a sheet of white
paper, dilute a tiny bit of
vegetable coloring in a small
amount of water, sprinkle over
coconut, then rub evenly
through coconut.  More or less
coloring may be used to obtain
degree of color desired.

Or place coconut in a glass jar.
(Do not fill jar more then 1/2
full.)  Dilute a small amount of
food coloring and sprinkle over
coconut.  Cover jar and shake
vigorously until coloring is evenly
distributed and desired shade is
obtained.

Note: If desired, coconut may be
tinted orange with grated orange
rind.  Use 1 1/2 teaspoons
grated orange rind to 1 cup
coconut.  Tint by either method
above.  Live rind may be used in
the same way.

Rainbow-tinted Coconut.  
Divide 1 cup Baker's Shredded
Coconut into three parts.   Tint
each part a delicate color - pink,
green, and yellow may be used.  
Toss together and sprinkle over
top and sides of cake while
frosting is still soft.  Or sprinkle
coconut around top of cake to
form an inch border
I will share a few of the coconut candy recipes, but if you want more, you will have to buy the
booklet.

In addition to the ones listed here, there is a Coconut Coffee Fudge recipe, a Chocolate
Coconut Clusters recipe, Coconut Marshmallow Delights and a Quick Coconut Fudge
recipe in the Coconut Candies section.

Quick Candies
So easy to make with Baker's Coconut!  For a start, try chocolate coconut marshmallows.  Just
cut marshmallows in halves, did in melted Baker's Dot Chocolate, then roll in cut coconut...Or
make coconut ginger balls - mix 1 1/2 cups ground coconut with 1/2 cup ground candied
ginger.  Add a dash of salt and 1/2 teaspoon lemon juice.   Roll in balls and dip in sugar...For
other ideas, add coconut to chocolate fudge, caramels, or penuche.


Coconut Apricot Candy
3/4 cup dried apricots
3/4 cup Baker's Shredded Coconut
1/2 teaspoon grated orange rind
1/2 teaspoon grated lemon rind
1 tablespoon orange juice

Wash apricots, cover with boiling water, and let stand 5 minutes; then drain.  Put apricots and
coconut through food chopper.  Add orange and lemon rinds and orange juice and knead
mixture until blended.  If candy is dry, add enough additional orange juice to moisten.  If too
moist, work in a small amount of confectioners' sugar.  Shape in 1 inch balls.  Roll in granulated
sugar, additional coconut, or finely chopped walnut meats.  Makes about 2 dozen balls.

Coconut Penuche
2 cups brown sugar, firmly packed
1 cup granulated sugar
1/2 teaspoon salt
1 1/3 cups milk
4 tablespoons butter
2 tablespoons vanilla
1 1/2 cups Baker's Shredded Coconut
Combine sugar, salt, and milk.  Cook stirring constantly, until sugar dissolves and mixture
boils.  Continue cooking until a small amount of mixture forms a soft ball in cold water (236
degrees. F.); stir frequently to prevent scorching.  Remove from heat.  Add butter and vanilla.  
Cool to luke warm (110 degrees F.) without stirring.  Add coconut.  Beat until mixture looses its
gloss.  Turn at once into greased 8x8x2 inch pan.  When cold, cut in squares.  Makes 36 large
pieces.
In the Pie and Tarts section there is a Coconut Meringue Pie, a Coconut Cream Berry
Pie, a Coconut Cream Date Pie,  Coconut Custard Pie, Coconut Apple Strips, Coconut
Apricot Strips, Mocha Coconut Pie, Orange Coconut Pie and Coconut Pie De Luxe.


Unbaked Coconut Meringue
2 egg white, unbeaten
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons water
1/2 teaspoon vanilla
1/2 cup Baker's Shredded Coconut
Place egg whites, sugar, salt, and water in top of double boiler: beat with rotary egg beater
until thoroughly mixed.  Place over boiling water and beat 1 minute; then remove from heat
and continue beating 1 minute, or until mixture will stand in peaks.  Add vanilla.  Pile lightly on
filling.  Sprinkle coconut over top and serve at once.

Coconut Butterscotch Pie
1 cup brown sugar, firmly packed
1/2 cup flour
1/4 teaspoon salt
2 1/2 cups milk
2 egg yolks, slightly beaten
1 cup Baker's Shredded Coconut, cut
3 tablespoons butter
1 1/2 teaspoon vanilla
1 baked 9 inch pie shell
2 tablespoons sugar
1/2 cup heavy cream
1/2 cup Baker's Shredded Coconut
Combine brown sugar, flour, and salt in top of double boiler.  Add milk and egg yolks, mixing
thoroughly.  Add 1 cup coconut.  place over rapidly boiling water and cook 10 minutes.  stirring
constantly.  Remove from heat.  Add butter and vanilla.  Cool Turn into pie shell.
Add sugar to cream and whip with a rotary egg beater until stiff.  Spread on pie.  Sprinkle with
1/2 cup coconut.

Ambassador Strawberry Tarts
1 cup cream, whipped
1 egg white, stiffly beaten
1/4 cup sugar
1/2 teaspoon vanilla
1 1/2 cups Baker's Shredded Coconut, cut
1 cup sweetened sliced strawberries
6 baked 3 1/2-inch tart shells

Combine cream, egg white, sugar, vanilla, and 1 cup coconut.  place strawberries in tart shells,
pile cream mixture on fruit, and sprinkle with remaining coconut.  If desired, place one whole
strawberry on each tart before sprinkling with coconut.   Serve at once.
In the "Luscious Desserts" section you will find recipes for Ambrosia, Baked Banana Ambrosia,
Coconut Cup Custard, Pineapple Coconut Puffs, Coconut Floating Island, Coconut Baked
Apples, Coconut Apple Betty, Coconut Mousse, Coconut Velvet Cream, and Coconut Fruit Fluff.

Ambrosia Icebox Cake
Make Ambrosia, reducing Baker's Shredded Coconut to 1 cup.  Chill 15 minutes.  Meanwhile, line a
refrigerator tray with slices of leftover sponge cake cut 1/4 inch thick.  Drain juice from Ambrosia and
pour juice over cake slices.  Fold 3/4 cup cream, whipped, into orange mixture and pour over cake.  Place
tray in freezing compartment of refrigerator, set control for a low speed, and chill 4 hours.  Cut in
squares.  Makes 6 servings.

Ambrosia
2 cups orange sections, free from membrane
1/2 cup sugar
1 1/2 cups Baker's Shredded Coconut
Arrange layer of orange sections in serving dish and sprinkle with sugar and coconut.  Repeat until all
ingredients are used; top with coconut.  Chill.  Serves 6.
Delicious, too, with other fruits.  Try pineapple, peaches, or berries.

Coconut Bread Pudding
3 cups milk, scalded
2 tablespoons butter
1 1/2 cups bread, cut in 1/2 inch cubes
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs, slightly beaten
1 cup Baker's Shredded Coconut, toasted and crushed slightly
Combine milk, butter and bread cubes in greased baking dish.  Add sugar, salt, and flavorings to eggs
and mix well.  Add to milk mixture.  Add coconut and let stand 10 minutes.  Place in pan of hot water and
bake in a moderate oven (350 degrees F.) 45 to 50 minutes.  Serve warm or cold.  Makes 6 servings.
Among the Favorite Cookies section you will find Coconut Dream Squares, Coconut
Oatmeal Cookies, Chocolate Meringue Cookies, Quick Coconut Macaroons and Coconut
Teas listed.

Coconut Toasties Chews
4 tablespoons butter
2/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 egg, unbeaten
1/2 cup chopped nut meats
1/2 cup Baker's Shredded Coconut
5 cups Post Toasties
Cream butter; add sugars gradually and cream together until light and fluffy.  Add egg and beat
well.  Add nut meats, coconut, and Toasties and mix thoroughly.  (Mixture will be dry.)  Shape into
rounds by pressing mixture by tablespoonfuls against side of mixing bowl. Drop carefully on lightly
greased baking sheet and bake in moderate oven (350 degrees F.) 10 minutes, or until done.  
Remove at once from baking sheet.  Makes about 3 dozen chews.

Coconut Sugar Cookies
2 cups sifted flour
1 1/2 teaspoons Calumet Baking Powder
1/2 teaspoon salt
2/3 cup butter or other shortening
2/3 cup sugar
2 eggs, well beaten
1 teaspoon vanilla
1 cup Baker's Shredded Coconut
Sift flour once, measure, add baking powder and salt, and sift again.  Cream shortening, add
sugar gradually, and cream well.  Add eggs and beat thoroughly;' then add flour gradually, mixing
well.  Add vanilla and coconut.  Chill until dough is firm enough to roll.

Roll dough 1/8 inch thick on lightly floured board.  Cut with floured 3 inch cutter and sprinkle with
sugar.  Bake on ungreased baking sheet in moderate oven (375 degrees F.) for 12 minutes, or
until done.  Makes about 2 dozen cookies.

Party Treats
Want something new and different for a party?  Baker's Coconut Snowballs are exciting and so
good.  Spread 2 inch balls of angel food cake with Seven Minute Frosting and roll balls in coconut.
....  Make tine tea sandwiches.  Put trimmed slices of bread together with raspberry jam.  Cut in
small squares, spread all sides with cream cheese, then roll in Toasted Coconut...For dainty
coconut marguerites, cut marshmallows in halves.  Dip cut-side of each in Baker's Coconut; place
on salted cracker, toast lightly under the broiler, or bake 10 minutes in moderate oven.
I suppose this is enough coconut for anyone...Right?  No way!
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  A
delightful little Christmas story
with mouthwatering  recipes for
the most wonderful time of the
year!

Read "Santa and the Magic Key".  
An entertaining story for the
holidays, plus recipes for your
Christmas.  A story by Robin
Wallace.

Read "Easter and Where NOT to
Hide Eggs"  
Memories of Easters
past and a few vintage recipes.

Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School, 2005
by Logan Lyon

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are
defined by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when
we went out where relatives were
buried in the tiny, local cemeteries
and thoroughly cleaned up each
gravesite, carrying away branches
that may have fallen in the
winter.................."

Grandma Irwin's
Story of Courage
and Swit Tater Biskits Recipe.

Home Remedies Medicines Recipes
From Olden Times.

Thanksgiving Day recipes and
story from the past.

College Foods and Other Mistakes
I Have Eaten.
Wedding Cakes with Coconut
Wedding Cakes