Coconut Icing Recipe?!
I'm looking for a delicious coconut icing recipe!?
Anyone have one that grandma used to make!? Haha, seriously!. All the ones I find on the internet have cream cheese in it!.
I want it to be SWEET!. I've had many icing that involved creamcheese and I will not get the sweetness I want for this!.
Any recipes welcome!Www@FoodAQ@Com
Anyone have one that grandma used to make!? Haha, seriously!. All the ones I find on the internet have cream cheese in it!.
I want it to be SWEET!. I've had many icing that involved creamcheese and I will not get the sweetness I want for this!.
Any recipes welcome!Www@FoodAQ@Com
Answers:
Ingredients:
1 can sweetened condensed milk
1 medium package coconut
1 med!. Cool Whip
1 package coconut
Pour milk over cake while hot!. Let cool!. Mix together Cool Whip and coconut; Spread over cool cake!.
or
Ingredients:
3/4 cup Coconut Flakes
1/2 cup Walnut Halves -- chopped
1/2 cup Light Brown Sugar
1/4 cup Butter -- Melted
3 tablespoons Heavy Cream
Directions:
Combine all ingredients in bowl!. Mix well until butter is completely incorporated!. Spread on top of a single layer cake (pound cake is good)!. Place cake under preheated broiler!. Watch carefully so mixture doesn't burn!. Broil until top is bubbly and starting to brown!.
Www@FoodAQ@Com
1 can sweetened condensed milk
1 medium package coconut
1 med!. Cool Whip
1 package coconut
Pour milk over cake while hot!. Let cool!. Mix together Cool Whip and coconut; Spread over cool cake!.
or
Ingredients:
3/4 cup Coconut Flakes
1/2 cup Walnut Halves -- chopped
1/2 cup Light Brown Sugar
1/4 cup Butter -- Melted
3 tablespoons Heavy Cream
Directions:
Combine all ingredients in bowl!. Mix well until butter is completely incorporated!. Spread on top of a single layer cake (pound cake is good)!. Place cake under preheated broiler!. Watch carefully so mixture doesn't burn!. Broil until top is bubbly and starting to brown!.
Www@FoodAQ@Com
Coconut icing
1 cup boiling water
2 cups (420g) caster sugar, plus ? cup (55g)
1 tablespoon light corn syrup
3 large eggwhites, at room temperature
1 teaspoon coconut essence
1 cup (80g) coconut flakes
To make coconut icing, place water, 2 cups sugar and corn syrup in a saucepan!. Boil over moderate heat until mixture reaches 238°F on a candy thermomether (soft-ball stage)!. Meanwhile, whisk eggwhites until foamy, then beat in ? cup sugar until the whites form stiff peaks!. Pour sugar syrup into the eggwhites in a thin stream, beating continually, then beat in coconut essence!. Spread icing between cake layers, on the sides, and on top!. Scatter coconut flakes on top!.
FLUFFY COCONUT ICING
Ingredients:
***Sugar Syrup***
2 cups flaked coconut
2 tablespoons confectioner's sugar
1/4 cup coconut liqueur
1/4 cup granulated sugar
2 large egg whites, at room temperature
1 1/2 cup superfine sugar
1/3 cup water
***Frosting***
2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon coconut or vanilla extract
Directions:
Place the shredded coconut on a baking sheet and toss with the confectioner's sugar!. Bake, stirring often, until the coconut is dry and mostly toasted light brown with some white shreds, 10 to 15 minutes!.
Meanwhile, add the granulated sugar to the coconut liqueur and bring to a boil over high heat, stirring to dissolve the sugar!. Completely cool the toasted coconut and coconut syrup!.
To make the frosting, combine all of the ingredients, except the extracts, in a 2-quart double boiler insert or heatproof bowl!. Place over a medium saucepan of seriously simmering water!. Using a hand-held electric mixer set at medium-high speed, beat until hot and fluffy, a full 7 minutes (set a timer)!. Remove from the heat, add the vanilla and coconut extracts, and beat for 1 more minute to cool slightly!. Use the frosting immediately, or it could crust over!.Www@FoodAQ@Com
1 cup boiling water
2 cups (420g) caster sugar, plus ? cup (55g)
1 tablespoon light corn syrup
3 large eggwhites, at room temperature
1 teaspoon coconut essence
1 cup (80g) coconut flakes
To make coconut icing, place water, 2 cups sugar and corn syrup in a saucepan!. Boil over moderate heat until mixture reaches 238°F on a candy thermomether (soft-ball stage)!. Meanwhile, whisk eggwhites until foamy, then beat in ? cup sugar until the whites form stiff peaks!. Pour sugar syrup into the eggwhites in a thin stream, beating continually, then beat in coconut essence!. Spread icing between cake layers, on the sides, and on top!. Scatter coconut flakes on top!.
FLUFFY COCONUT ICING
Ingredients:
***Sugar Syrup***
2 cups flaked coconut
2 tablespoons confectioner's sugar
1/4 cup coconut liqueur
1/4 cup granulated sugar
2 large egg whites, at room temperature
1 1/2 cup superfine sugar
1/3 cup water
***Frosting***
2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon coconut or vanilla extract
Directions:
Place the shredded coconut on a baking sheet and toss with the confectioner's sugar!. Bake, stirring often, until the coconut is dry and mostly toasted light brown with some white shreds, 10 to 15 minutes!.
Meanwhile, add the granulated sugar to the coconut liqueur and bring to a boil over high heat, stirring to dissolve the sugar!. Completely cool the toasted coconut and coconut syrup!.
To make the frosting, combine all of the ingredients, except the extracts, in a 2-quart double boiler insert or heatproof bowl!. Place over a medium saucepan of seriously simmering water!. Using a hand-held electric mixer set at medium-high speed, beat until hot and fluffy, a full 7 minutes (set a timer)!. Remove from the heat, add the vanilla and coconut extracts, and beat for 1 more minute to cool slightly!. Use the frosting immediately, or it could crust over!.Www@FoodAQ@Com
Take a carton of heavy whipping cream and put in a blender or food processor and whip just until thickened (if you go too far then you will have butter)!. Add enough coconut extract to your liking and sweeten with powdered sugar (not crystallized as the icing will be gritty tasting)!. If you don't have any powdered confectioners sugar then always remember that you can take crystallized sugar and process it until it is powdered, but be careful when you take the lid off because the sugar will go flying everywhere!. Spread over the top of your cake and here comes the fun part!. Take shredded coconut and toss against the top and the side of the cake repeatedly till you want to scream and by that time the sides should be sufficiently coated with coconut to look real pretty!.Www@FoodAQ@Com
Ummmm sorry ive never really herd of coconut icing! If you live in the UK then go to Asda they have loads of cooking resipies!but if not uuuh i dunno try making a ordanry icings they sprinkle woth coconut lol soz dunno that much!Www@FoodAQ@Com