| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Toppings |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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