| Perfect for coconut cake and also great with chocolate as well as other cake flavors. |
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| 12 servings |
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[1]
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4
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egg whites (large)
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[2]
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2
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cups
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sugar
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[3]
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1/2
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teaspoon
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cream of tartar
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[4]
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1/2
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teaspoon
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salt
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[5]
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1/2
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cup
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Coco López cream of coconut
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[6]
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1/2
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teaspoon
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vanilla
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[7]
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1
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cup
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grated coconut
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1. In 4-quart saucepan, bring 1 quart of water to boil.
2. Combine all ingredients except vanilla and grated coconut into metal mixing bowl.
3. Place the mixing bowl over the saucepan and using electric hand mixer, mix at low speed for 1 minute until well blended.
4. Increase speed to high for 5 minutes.
5. Remove mixing bowl from heat; add vanilla and grated coconut.
6. Beat at medium speed for 1 minute; let stand for 5 minutes.
For coconut cake, sprinkle with additional coconut after frosting each layer as well as over the top and sides.
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