Title: Orange Coconut Frosting
Categories: Cake Toppings
Yield: 1 Servings
| 1 1/4 | c | Granulated sugar |
| 2 | | Egg whites |
| 1/4 | c | Orange juice; fresh |
| 1 | tb | Light corn syrup |
| 1 | ts | Orange rind; grated |
| 1 | pn | Salt |
| 1 | c | Coconut;shredded/unsweetened |
Heat the oven to 350 degrees F. Toast the coconut on a baking pan in the
middle of the oven, shaking the pan occasionally for 10 minutes. Let the
coconut cool.
In the bowl of a mixer, combine the granulated sugar, egg whites, orange
juice, corn syrup, grated orange rind, and salt. Set the bowl over a
saucepan containing 3 inches of boiling water, and whisk the mixture until
it is hot and foamy. Return the bowl to the mixer and beat the frosting at
high speed for 7 minutes, or until it is cool and holds stiff peaks.
Makes about 3 cups.
FOR COCONUT ANGEL FOOD CAKE, or your favorite cake, cover the sides and
top with the orange frosting. Press the toasted coconut onto the sides of
the cake.