Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake)
1 cup water
1 teaspoon cream of tarter
4-1/2 cups (2 lb) sugar, granulated
3 teaspoon salt
1-1/2 cups (12 whites) egg whites
1-1/2 tablespoon vanilla
1-1/2 quart (1 lb) coconut, chopped
Combine water, cream of tartar, sugar, and salt. Heat mixture, stirring only until sugar is dissolved. Wash down crystals which form on the sides of pan with a spatula dipped in water. Cook to 240 degrees F. Set aside. Using whip at high speed, beat egg whites until stiff but not dry. Pour syrup in a fine slow stream over egg whites, while beating at high speed. Add vanilla and continue beating 7 minutes or until frosting is cool and stiff enough to spread.
Spread chopped coconut on sheet pan; toast in 325 degree F. oven for 10 minutes or until golden brown. Stir frequently. Add 3 cups (8 oz) coconut to cooled frosting. Sprinkle 3 cups (8 oz) coconut evenly on freshly frosted cakes.
NOTE:
If candy thermometer is not available, heat mixture in Step 1 until it forms a soft ball in cold water.
For 6 9-inch 2-layer cakes:
Double recipe. Spread 1 quart (15 oz) frosting per cake.
For 13 dozen cupcakes:
Double recipe. Spread 1-1/2 cups frosting per dozen cupcakes or 2 tablespoon frosting on each cupcake.