2 egg whites
1 1/2 cup sugar
1/2 cup water
1 tbsp light corn syrup
1 1/2 cup coconut,grated
Directions
1. Combine all ingredients except coconut in top of double boiler.
Beat 1 minute to blend, then place over boiling water and beat with
rotary hand or electric beater until stiff peaks form, stirring
mixture up from bottom and sides of pan occasionally. 2. Transfer to
a large bowl and beat 1 minute more, or until thick enough to spread.
3. Frost cake, then sprinkle generously with grated coconut. 4. Makes
sufficient frosting for sides and top of 2 9" cake layers.
Servings: 8 servings
Coconut Frosting Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We are able to trace the history of written recipes back into distant history, certainly as far as pharonic Egypt, and maybe further still. However, these, early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times 25BC a man called Apicius compiled some documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef informs us how the cooks of his times made use of a good variety of spices and herbs, including some that we all recognise for example basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including rosemary and coriander. The introduction of these new foods and spices prompted a torrent in books on cookery, most of which are kept safe in private collections. By the advent of the 20th century, recipe books were highly popular as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Coconut Frosting recipe.
