 Pacific Northwest: Taste |
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| Fluffy White Icing About 3 cups Start with a fresh coconut. Extract the "coconut water," the clear white liquid from the center, by poking two holes in the eyes of the coconut and shaking out the liquid. Make sure the juice is fresh and sweet; if the water is absent or sour, the coconut will not be a good one. The recipe uses the water. Then, while the cake is baking, break open the coconut with a hammer, extract the meat from the shell, peel off the brown skin with a vegetable peeler and grate the meat through the largest holes of a cheese grater or through the grater attachment of a food processor. |
| 1 cup sugar 1/3 cup water 1/3 cup light corn syrup 3 egg whites 1 teaspoon vinegar or lemon juice 1/2 teaspoon salt 1 teaspoon vanilla extract 1. In a fairly large saucepan over high heat, stir the sugar, water and corn syrup until the mixture comes to a vigorous boil. Watch closely so it doesn't boil over. Reduce heat to lowest setting and cook, undisturbed, for 3 minutes. 2. While syrup is cooking, whip egg whites with vinegar or lemon juice and salt on high speed in the bowl of an electric mixer until they just start to hold soft peaks. With the motor running, stream in the hot syrup and continue whipping until the frosting is very smooth and glossy. Stir in vanilla extract and spread over cooled cake layers. |
