This is a classic, uncooked meringue-style frosting that uses fresh coconut for incredible flavor and texture. The long resting time after frosting the cake is a key step.
Author
Margaret Everest
Recipe
| Measurements | Ingredients |
|---|---|
| One Small | Fresh Coconut |
| Two | Egg Whites |
| One Cup | Granulated Sugar |
| One Teaspoon | Vanilla Extract |
Instructions
- Prepare the coconut: Drain the juice, crack open the shell, and remove the meat. Peel the brown skin from the meat and finely grate it.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Gradually beat in the sugar until the meringue is stiff and glossy.
- Fold in the vanilla extract and the freshly grated coconut.
- Spread the frosting between cake layers.
- Allow the frosted cake to stand for at least 5-6 hours before serving to allow the frosting to soak into the cake.
Note
The recipe notes that leftover frosting will last for a week or so if covered and refrigerated.
Warning
This recipe contains raw egg whites. For those with health concerns, consider using pasteurized egg whites.
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