Yield: 2-1/4 quarts
| Ingredients | Weights | Measure |
|---|---|---|
| Butter or margarine, softened | 8 ounces | 1 cup |
| Sugar, granulated | 1 lb | 2-1/4 cups |
| Flour, wheat, general purpose, sifted | 2 ounces | 1/4 cup |
| Juice, orange | 1 cup | |
| Orange rind, grated | 1-1/2 ounces | 6 tablespoons |
| Coconut, prepared, sweetened, flaked | 2 lb | 3 quarts |
- Cream butter or margarine and sugar together at medium speed in mixer bowl.
- Add flour, orange juice, orange rind, and coconut; blend.
- Spread over sweet rolls or coffee cakes after proofing.
NOTE:
- 2 lb fresh oranges A.P. (4 oranges) will yield 1 cup juice and 6 tablespoons orange rind.
- Topping may be used for coffee cake. See Quick Orange Coconut Coffee Cake recipe.