Title: Coconut butter frosting
 Categories: 
      Yield: 100 Servings
 
    3/4 c  WATER
  1 1/4 lb BUTTER PRINT SURE
      2 oz MILK; DRY NON-FAT L HEAT
      8 oz COCONUT SWEETNED PRE
  4 1/8 lb SUGAR; POWDER 2 LB
      2 tb IMITATION VANILLA
      1 ts SALT TABLE 5LB
 
  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.
  
  Recipe Number: G03903
  
  SERVING SIZE: 2 TABLESPO
  
  From the  (actually used today!).