Rocky Mountain Filling
This recipe goes with Rocky Mountain Coconut Cake
Yield: enough for one 3-layer cake
- 1 1/2 cups sugar
- 1/2 cup water
- 2 egg whites
- 2 1/2 cups grated coconut
- 2 cups chopped raisins
- 1 cup currants
- 1 cup chopped blanched almonds
- Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
- Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form and mixture is thick enough to spread. Stir in coconut, raisins, currants, and almonds.
Only you will be able to view, print, and edit this note.Add Note