This is my grandma’s Coconut Cake with a creamy 7 minutes frosting, from scratch. For holidays and special occasions, year-round this is the favorite cake of our family.
– 6 egg whites.
– 1 and a half cup of white sugar.
– 1/4 cup water.
– 2 tablespoon corn syrup.
– 1 teaspoon vanilla extract.
Step 1: Prepare your coconut cake as usual. Bake it for 40 minutes, and let it cool.
Step 2: Mix all ingredients without vanilla in a heat-resistant bowl with an electric blender and put the bowl over a saucepan with simmering water.
Step 2: Move the mixing bowl to your mixer, and beat on high with the whisk attachment until stiff for about 7 minutes.
Step 3: Whip the vanilla in and frost the cake directly