One-half cupful of confectioner's sugar,
One-half cupful of cocoanut,
Sufficient hot water to moisten.

Spread on the buns with a spatula.


COCOANUT BUNS

Prepare the dough just the same as for cinnamon buns and when ready to
turn on a moulding board add

One cupful of cocoanut,
Three tablespoonfuls of shortening.

Knead to mix and then work the dough into a long roll about three
inches thick and then break into pieces the size of a large egg. Now
mould until round and then let rise on the board for ten minutes.
Mould again, shaping oblong. Place on a well-greased pan and brush the
buns with melted shortening. Let rise for thirty minutes and then bake
in a hot oven and ice with cocoanut icing.


ALMOND COFFEE CAKES

Prepare the dough as given in the recipe, using the balance left for
either cinnamon or cocoanut buns. When ready to turn on a moulding
board cut the dough in half and roll each piece out one-quarter of an
inch thick. Spread with shortening and then lightly with brown sugar