Author
Margaret Everest
Recipe
| Measurements | Ingredients |
|---|---|
| One Small | Fresh Coconut |
| Two | Egg Whites |
| One Cup | Granulated Sugar |
| One Teaspoon | Vanilla Extract |
Instructions
- Prepare the fresh coconut: Drain the juice from one small coconut and save it (this can be used as cake liquid or sprinkled on cooked cake layers).
- Peel the brown skin off the coconut.
- Grate the coconut meat on a fine hand grater.
- In a clean bowl, beat two egg whites until stiff peaks form.
- Gradually add one cup of granulated sugar to the stiff egg whites and beat well until glossy.
- Fold in one teaspoon of vanilla extract and the freshly grated coconut.
- Spread the frosting between thin cake layers or cut cake layers in half and frost.
- Allow the frosted cake to stand for at least 5 or 6 hours, as the frosting soaks into the cake.
Note
leftover frosting will last a week or so if covered
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