White Coconut Icing

By sandy_h

From one of Mom's recipe cards

Pairs with Coconut Layer Cake

Ingredients

• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 cup sugar
• 1/4 1/4 1/4 cup light corn syrup
• 1/4 1/4 1/4 cup light corn syrup
• 1/4 1/4 1/4 cup light corn syrup
• 2 2 2 Tbsp water
• 2 2 2 Tbsp water
• 2 2 2 Tbsp water
• 2 2 2 egg whites
• 2 2 2 egg whites
• 2 2 2 egg whites
• 1/8 1/8 1/8 tsp cream of tartar
• 1/8 1/8 1/8 tsp cream of tartar
• 1/8 1/8 1/8 tsp cream of tartar
• 1/2 1/2 1/2 tsp vanilla extract
• 1/2 1/2 1/2 tsp vanilla extract
• 1/2 1/2 1/2 tsp vanilla extract
• 2 2 2 cups flaked coconut
• 2 2 2 cups flaked coconut
• 2 2 2 cups flaked coconut

Preparation

Step 1

Combine sugar, corn syrup, and water in a small saucepan; cover. Heat to boiling; uncover; boil gently, without stirring, until mixture registers 242 on a candy thermometer, or until a small amount of hot syrup falls, threadlike, from spoon.

While syrup cooks, beat egg whites with cream of tartar in large bowl with electric mixer until stiff peaks form.

Pour hot syrup onto egg whites in a thin stream, beating all the time at high speed until frosting is stiff and glossy. Beat in vanilla and stir in 1 cup coconut.

Frost between layers, top and sides of cake. Press remaining coconut onto sides and top of cake while icing is still moist.