Sunday, March 28, 2010
Coconut Cake Revisited
This icing is basically an Italian butter cream. Egg whites beaten with sugar and water cooked to the soft ball stage. When body temperature butter and then coconut milk are beat in. (The coconut milk is not part of the traditional recipe.) The icing is silky smooth, not too sweet, and pillowy soft. The perfect complement to the slightly dense cake, and packs quite the coconut flavor punch. Sprinkled with shredded coconut, this is THE perfect icing (for this cake).
I dare say I have perfected the coconut-lovers cake.