This is a classic boiled icing, similar to Seven-Minute Frosting, perfect for creating a traditional coconut layer cake.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 cups | Sugar |
| 1 cup | Water |
| 6 tablespoons | White Karo Syrup |
| 6 | Egg Whites |
| 1/3 cup | Powdered Sugar |
| 2-3 cups | Coconut, shredded |
Instructions
- In a saucepan, combine the sugar, water, and Karo syrup. Cook until the syrup reaches the soft-ball stage (238°F).
- While the syrup is boiling, beat the egg whites in a large, clean bowl until stiff peaks form.
- With your mixer on high speed, very slowly pour the hot syrup in a thin stream into the stiffly beaten egg whites.
- Continue beating until the icing is thick, glossy, and like cream.
- Beat in the powdered sugar.
- To assemble a three-layer cake: Spread icing on the first layer and sprinkle with coconut. Add the second layer and repeat. Add the third layer, then ice the top and sides of the entire cake and cover generously with coconut.
Warning
Use extreme caution when working with hot sugar syrup. Pouring the syrup slowly and carefully is crucial to prevent burns and to ensure the egg whites cook properly.
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