Margaret Everest’s Fresh Coconut Frosting
📜 Collection: Gail Collection | ✍️ Attribution: Margaret Everest | 📂 Category: Sauces A classic, uncooked meringue frosting featuring freshly grated coconut for a uniquely moist texture. This airy topping is designed to soak into cake layers for a deep, tropical flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 6 hours | Frosting for one two-layer cake |
🔪 Key Equipment
- Electric mixer
- Mixing bowl
- Grater
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 small | Coconut | meat, finely grated |
| 2 | Egg Whites | fresh |
| 1 Cup | Sugar | granulated |
| 1 Teaspoon | Vanilla Extract | none |
Instructions
Step 1: Prepare the Coconut
- Drain the juice from the 1 small coconut, crack open the shell, and remove the meat. Peel the brown skin and finely grate the white meat.
Step 2: Whip the Meringue
- In a clean, dry bowl, beat the 2 egg whites with an electric mixer on high speed until stiff peaks form.
- Gradually beat in the 1 cup sugar, one tablespoon at a time, until the meringue is stiff and glossy.
Step 3: Assemble
- Gently fold in the 1 teaspoon vanilla extract and the prepared 1 small coconut.
- Spread the frosting between cake layers and on top. Allow the cake to stand for at least 5-6 hours until the frosting has soaked into the cake and the texture is set.
💡 Make-Ahead & Storage: Leftover frosting will last for up to a week if covered and refrigerated.
Original Recipe Scan
