Coconut Frosting

My dad’s grandmother would make a coconut cake every year for his birthday. Her name was Rubydoll, and she was legendary. You must use fresh coconut, packaged will not do. Use the cake recipe of your choice, the frosting is the key feature. –Keely


  • 2 egg whites
  • 1 ½ cups sugar
  • ½ cup water
  • 1 tablespoon Karo syrup
  • 1 freshly grated coconut


Combine all ingredients except coconut in top of a double boiler. Beat 1 minute to blend, then place over boiling water and beat until stiff peaks form, stirring mixture up from bottom and sides occasionally. Remove from heat. Beat 1 minute more, or until thick enough to spread.


Frost cake, then sprinkle generously with grated coconut.


Keep your fingers crossed that the frosting doesn’t disappear the next day leaving you with a bare cake surrounded by coconut. This recipe does not work well in humid weather.


Yes, this recipe is a royal PITA, but Rubydoll wouldn’t have it any other way.