Recipe#290

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
1 1/2 qt (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.

Spread chopped coconut on sheet pan; toast in 325 degree F. oven for 10 minutes or until golden brown. Stir frequently. Add 3 cups (8 oz) coconut to cooled frosting. Sprinkle 3 cups (8 oz) coconut evenly on freshly 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.