Yield: 1 Servings
|1¼ cup||Granulated sugar|
|¼ cup||Orange juice; fresh|
|1 tablespoon||Light corn syrup|
|1 teaspoon||Orange rind; grated|
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.