Recipe#287

Servings: Yield: 3 Quarts (1 1/2 Quarts Per Sheet Cake)
Portions:
Pan Size:
Temperature:

INGREDIENTS

1 cup water
1 tsp. cream of tarter
4 1/2 cups (2 lb) sugar, granulated
3 tsp. salt
1 1/2 cups (12 whites) egg whites
1 1/2 tbsp. vanilla
6 cups (1 lb) coconut, chopped

INSTRUCTIONS

Combine water, cream of tartar, sugar, and salt. Heat mixture, stirring only until sugar is dissolved. Wash down crystals which form on the sides of pan with a spatula dipped in water. Cook to 240 degrees F. Set aside. Using whip at high speed, beat egg whites until stiff but not dry. Pour syrup in a fine slow stream over egg whites, while beating at high speed. Add vanilla and continue beating 7 minutes or until frosting is cool and stiff enough to spread. Add 3 cups ( 8 oz) chopped coconut to the cooled frosting. Sprinkle 3 cups (8 oz) coconut evenly on freshed frosted cakes.

NOTE: 1. If candy thermometer is not available, heat mixture in Step 1 until it forms a soft ball in cold water.
2. For 6 9-inch 2-layer cakes: Double recipe. Spread 1 qt (15 oz) frosting per cake. For 13 dozen cupcakes: Double recipe. Spread 1 1/2 cups frosting per dozen cupcakes or 2 tbsp frosting oneach cupcake.