Orange Coconut Frosting
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 c coconut, shredded/unsweetened
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.