Recipe By: General Foods Kitchens c. 1960
Preparation Time: 0:20
Ingredients:
1 egg white — unbeaten
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 cup boiling water
1 1/2 cups shredded coconut meat
Directions:
Combine egg white, sugar, cream of tartar, and vanilla in small deep bowl; mix well. Add boiling water and beat with sturdy egg beater (or at high speed of electric beater) until mixture will stand in stiff peaks — about 4 or 5 minutes. Makes about 3 cups frosting, or enough to cover tops and sides of two 8-inch layers.
Spread between layers and on top and sides of cake. Sprinkle with 1 ½ cups Baker’s Coconut. NOTE: Frosted cake should be stored uncovered at room temperature or uncovered in the refrigerator to prevent frosting from becoming too soft. After cake is cut, seal cut edges with waxed paper, to prevent drying.