Coconut Coffee Frosting

Ingredients

• 1 cup sugar
• 2 egg whites
• ½ cup brown sugar
• ¼ cup shredded coconut
• 1½ cup coffee infusion
• 1½ teaspoon vanilla
• Few grains salt

Method

1. 1

   Boil sugar and coffee until sirup will spin a long thread when dropped from tip of spoon.

2. 2

   Pour gradually, while beating constantly, on egg whites beaten until stiff.

3. 3

   Beat until cool.

4. 4

   If not stiff enough, finish like Twice-Cooked Frosting.

5. 5

   Add coconut, vanilla, and salt.

6. 6

   Pour on cake; spread with back of spoon, leaving a rough surface.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 282. The excerpt below is the record exactly as published.

COCONUT COFFEE FROSTING 1 cup sugar 2 egg whites Vg cup brown sugar ¥ cup shredded coconut 1% cup coffee infusion 1% teaspoon vanilla Few grains salt Boil sugar and coffee until sirup will spin a long thread when dropped from tip of spoon. Pour gradually, while beating con- stantly, on egg whites beaten until stiff. Beat until cool. If not stiff enough, finish like Twice-Cooked Frosting. Add coconut, vanilla, and salt. Pour on cake; spread with back of spoon, leav- ing a rough surface. QUALITY FROSTING 2 cups sugar Few grains salt 3 tablespoons molasses 2% teaspoon vanilla 1% cup water 1 teaspoon lemon extract 2 egg whites 1 cup chopped nut meats Add sugar and molasses to water, heat, and stir until sugar dis- solves. Boil until mixture nearly holds its shape when tried in 684 THE BOSTON COOKING-SCHOOL COOK BOOK cold water. Pour sirup slowly, while beating constantly, on egg whites beaten until stiff. Beat until mixture is stiff enough to spread. If mixture is not stiff enough, finish like Twice-Cooked Frosting. Add remaining ingredients. Pour over cake; spread with back of spoon, leaving a rough surface. BOILED MAPLE FROSTING 1 pound soft maple sugar V cup boiling water 2 egg whites Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. Boil without stirring until sirup will thread when dropped from tip of spoon. Pour: sirup gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread. BUTTERMILK FROSTING 34 cup buttermilk 34 cup sugar Cook until mixture forms soft ball when tried in cold water (234° F.). Cool, then beat until of right consistency to spread. MILK FROSTING 11% cups sugar 1 teaspoon butter 4% cup milk VY teaspoon vanilla Melt butter in pan, add sugar and milk. Stir while heating to boiling point. Boil without stirring until mixture forms soft ball when tried in cold water (234° F.). Cool and beat until of right consistency to spread. Add flavoring; pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If too stiff, melt over hot water. Chocolate Milk Frosting. Add 14% squares melted chocolate as soon as boiling point is reached. Flavor with 4 teaspoon cinna- mon. OPERA CARAMEL FROSTING 1% cups brown sugar 34 cup thin cream - J tablespoon butter Cook until mixture forms soft ball when tried in cold water (234° F.). Cool, then beat until of right consistency to spread. CAKE FILLINGS AND FROSTINGS 685 MAPLE FROSTING 1% cups sugar ¥ cup butter 24 cup grated maple sugar 26 cup cream Cook until mixture forms soft ball when tried in cold water (234° F.). Cool, then beat until of right consistency to spread. CREAM MAPLE-SUGAR FROSTING 1 pound soft maple sugar 1 cup cream Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ball can be formed when mixture is tried in cold water. Cool, then beat until of right consistency to spread. SULTANA NUT FROSTING 2 cups brown sugar

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