Orange coconut frosting
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Granulated sugar |
| 2 | Egg whites | |
| ¼ | cup | Orange juice; fresh |
| 1 | tablespoon | Light corn syrup |
| 1 | teaspoon | Orange rind; grated |
| 1 | pinch | Salt |
| 1 | cup | Coconut;shredded/unsweetened |
Directions
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.