Here are 5 different recipes cut from a cardboard box of some kind, probably Baker’s Coconut packaging. Date unknown, all the recipes are typed below with a scan of the cutout (click to view larger).

Creamy Coconut Frosting

3 tablespoons butter
2 1/2 cups confectioners’ sugar (about)
2 tablespoons lemon juice
Dash of salt
Grated rind 1/4 lemon or orange
1 1/2 cups Baker’s Coconut, Premium Shred

Cream butter until soft. Add sugar, alternately with lemon juice. Add salt. Beat until smooth and light and add grated rind. Spread on cake and sprinkle thickly with coconut. Makes enough frosting to cover tops of two 9-inch layers.

Coconut Custard Pie

4 eggs, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
3 cups milk, scalded
1 cup Baker’s Coconut, Premium Shred

Line a deep 9-inch pie plate with pastry. Combine eggs, sugar, and salt. Add milk, stirring constantly. Add coconut. Pour into pie shell. Bake in hot oven (450° F.) 10 minutes; then decrease heat to slow (300° F.) and bake 30 minutes longer, or until knife inserted comes out clean. Cool before serving.

Coconut Seven Minute Frosting

2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons cold water
1 1/2 cups Baker’s Coconut, Premium Shred
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla

Put egg whites, sugar, water, and corn syrup in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook seven minutes, or until frosting will stand in peaks. Remove from fire. Add vanilla and 3/4 cup coconut. Beat until thick enough to spread. Sprinkle remaining coconut over frosted cake. Makes enough frosting to cover tops and sides of two 9-inch layers.

Bread Pudding de Luxe

2 cups milk, scalded
2 tablespoons butter
1 cup stale bread, cut into 1/2-inch cubes
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs, slightly beaten
1 cup Baker’s Coconut, Premium Shred, toasted

Combine milk, butter, and bread cubes. Add sugar, salt, and flavoring to eggs and beat slightly. Pour milk mixture over egg mixture and stir in coconut. Pour into greased baking dish, place in pan of hot water, and bake in moderate oven (350° F.) 45 to 50 minutes. Serves six.

Coconut Dreams

1 cup sweetened condensed milk
4 cups (1/2 pound) Baker’s Coconut, Premium Shred
1/8 teaspoon salt
1 tablespoon vanilla

Combine milk, coconut, salt, and vanilla, and mix well. Drop by teaspoons on greased baking sheet. Bake in moderate oven (350° F.) 10 minutes. Makes 3 dozen. One cup chopped figs may be added to mixture.