Uncle Alton's Seven Minute Frosting

Eek! It's been far too long since I posted, especially considering I know you're just patting your foot waiting on this dang frosting. Probably had to go on and eat your cake without frosting altogether by this point. So sorry. I take full responsibility. Thank goodness that cake is good enough to stand on its own...

But we want more than good. We want life-changing. So, with no further digression....drum roll....

 

Uncle Alton's Seven Minute Frosting

 Ingredients:

3 large egg whites

12 ounces sugar, approximately 1 3/4 cups

1/3 cup coconut water

1/2 teaspoon cream of tartar

1/4 teaspoon kosher salt

1 teaspoon coconut extract

1/2 teaspoon vanilla extract

Grated coconut from 1 coconut, approximately 8 to 10 ounces

Coconut Cake-Now with REAL Coconut!

Question: have you ever eaten coconut?  No, no. The bagged junk doesn't count. Who knows how long it's been there, or what kind of adulteration it's endured. So much flavor and texture is lost. That's why I prefer this recipe, which calls for the processing and use of your own fresh coconut. It's a bit of a hassle, but once you get the hang of it it's not hard at all, and believe me-

Believe me-

you'll be glad you did it.

I love making cakes in general, but coconut cake is among my favorites. It's a complicated procedure, sure, but to me that makes the successful final product that much more exciting. The recipe I use is directly from Good Eats, no alterations. We now refer to Alton Brown as "Uncle Alton" in my family  due to how many of his recipes and methods we have adopted, and his coconut cake is the best I've had. The only amendment I made was that I used two coconuts, just to be sure I would have enough.

Coconut Cake with Fresh Coconut and Seven Minute Frosting

(Easter-ized)