Fluffy White Coconut Frosting

By Rick Rodgers
Serves 8 to 10

Yes, you can substitute 2 cups flaked coconut (toasted, if you wish) and
about 1/4 cup coconut-flavored liqueur for the fresh coconut and homemade
coconut syrup.

Sugar Syrup:
1 fresh coconut (shake to be sure it is full of juice)
2 tablespoons confectioner's sugar
1/2 cup fresh coconut juice (not canned coconut milk)
1/4 cup granulated sugar
2 large egg whites, at room temperature
1-1/2 cups superfine sugar
1/3 cup water

Frosting:
2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon coconut or vanilla extract

Open coconut and shred flakes. Place the shredded coconut on a baking
sheet and toss with the confectioner's sugar. Bake, stirring often, until
the coconut is dry and mostly toasted light brown with some white shreds,
10 to 15 minutes.
Meanwhile, add the granulated sugar to the coconut juice and bring to a
boil over high heat, stirring to dissolve the sugar. Completely cool the
toasted coconut and coconut syrup.
To make the frosting, combine all of the ingredients, except the extracts,
in a 2-quart double boiler insert or heatproof bowl. Place over a medium
saucepan of seriously simmering water. Using a hand-held electric mixer
set at medium-high speed, beat until hot and fluffy, a full 7 minutes (set
a timer). Remove from the heat, add the vanilla and coconut extracts, and
beat for 1 more minute to cool slightly. Use the frosting immediately, or
it could crust over.

Jenn B In SWMO



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