Spread this icing over our Vanilla and Coconut Birch Bark Cake.
- Prep time 35 minutes
- Total time 2 hours & 45 minutes
Refrigerate can of coconut milk for 2 hours to allow cream to rise to top. Without shaking, open can and remove 1/2 cup of the cream. Set aside.
In stainless-steel bowl set over saucepan of gently simmering (not boiling) water, whisk sugar with egg whites until sugar is dissolved and candy thermometer reads 140°F. Transfer egg mixture to stand mixer with whisk attachment; whisk until stiff peaks form and mixture is cooled completely, about 10 minutes. (If only soft peaks form after 12 minutes, proceed with recipe as directed. It will yield slightly less icing.)
Switch to paddle attachment; beat in butter, 1 cube at a time, until blended. Increase speed to medium and beat until smooth. (Mixture may look curdled but will come back together.) Beat in cream and coconut extract.
Test Kitchen Tip: Use leftover coconut milk to make smoothies or add to oatmeal.
Makes about 8 cups.
Nutritional facts Per 1/2 cup: about
- Fibre 0 g
- Sodium 125 mg
- Sugars 15 g
- Calories 224
- Total fat 19 g
- Potassium 12 mg
- Cholesterol 46 mg
- Saturated fat 12 g
- Total carbohydrate 15 g
- Iron 1
- Calcium 1
- Vitamin A 15