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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Icing for Toothpick Coconut Cake Recipe

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This recipe for Icing for Toothpick Coconut Cake is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups of sugar
1 pt. whipping cream
1 tsp of vanilla
1 pkg frozen coconut
white cake mix (made per directions)
Directions:
Directions:
In large pot (if not big enough, will have a mess) mix sugar and whipping cream and vanilla. Stir constantly until soft ball stage on candy thermometer. Fannie Bell didn't have a thermometer, but she stirred until a drop put in cold water formed a soft ball. Take off of heat and add a package of frozen coconut (she said that was easier than cooking and grating the coconut herself). Beat the icing with a wooden spoon until thick or until your arm falls off. She made the cake just from a white cake mix, but she divided it into 3 thin layers instead of 2. She put a little icing in the middle of the plate, added the first layer, icing, another layer, icing, top layer and the rest of the icing on the top and down the sides.
Personal Notes:
Personal Notes:
The icing weighed a ton. She put toothpicks in the cake to hold it up. Ty and Mike loved to take the toothpicks out of the cake and suck all the icing off---thus the name---toothpick cake.

 

 

 

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