Instructions: Combine first 4 ingredients in a medium size heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Bring to a boil over medium heat; cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 240. Beat egg whites at high speed of an electric mixer until soft peaks form; continue to beat, adding hot syrup mixture in a slow, steady stream. Add vanilla; beat until stiff peaks form and frosting is spreading consistency.

Yield: enough for one 4-layer cake.

Note: this frosting is very good on Fresh Coconut Cake, above.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.