EASTER CAKE WITH COCONUT
I used to make a lamb cake for Easter years ago but no longer have my mold. This satisfies the need for coconut and makes a quick and easy dessert for Easter.
Provided by Carolyn Haas @Linky1
Categories Cakes
Number Of Ingredients 10
Steps:
- Optional: Spread coconut in large pan on the stove and toast a few minutes until golden brown. Let cool.
- Put angel cake onto the platter or plate you will be serving it from.
- Using a stand mixer, whip egg whites until soft peaks form.
- Bring sugar and corn syrup to a boil over medium heat. Remove from heat.
- While mixer is running on medium-low, slowly and carefully pour a thin line of hot syrup mixture into the egg whites. Add the vanilla and salt.
- Whip until stiff peaks have formed and bowl feels somewhat luke-warm.
- Have a glass of warm water handy to dip spatula into as you frost the cake. Spread the frosting onto the top and sides cake as evenly as possible. It may stick and not seem very smooth.
- Spread the coconut as evenly as possible over the frosting and pat it on lightly. Add little eggs of choice for decoration. May be stored at room temperature overnight.
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