Recipe

Coconut Frosting Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 1 year, 11 months ago Here's a fabulous coconut frosting recipe that will make any plain cake or cupcake something extra special. This takes a little time to whip together but its worth the effort. You must use a candy thermometer. Prep:15m Cook:20m Servings:2	Annieamie
	excellent

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Ingredients

6 large egg yolks

1 cup sugar

1/2 cup coconut milk

2 teaspoons coconut extract (or to taste)

1 lb. unsalted butter, cut into tablespoons, softened at room temp.

4 cups coconut (fresh or dried), toasted

Directions

Put the yolks in the bowl of an electric mixer fitted with a whisk attachment.

In a small saucepan, combine the sugar and coconut milk.

Stir to combine and then bring to a boil.

As the mixture heats, begin whipping the eggs on high speed.

Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer).

Remove the mixture from the heat.

Stop the mixer and pour a small amount of the syrup into the egg yolks.

Quickly beat on high again.

Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.)

Continue beating until the mixture is cool.

Add the coconut extract.

With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time.

When the butter is completely incorporated, scrape down the sides of the bowl and beat for another 1 minute.

*All credit goes to Kay Cabrera, a freelance Pastry Chef for the recipe. (Its so good!)

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