Coconut Cakes
- 1 fresh coconut
- 2 Tbsps corn syrup
- 7 Tbsps sugar
- 1 egg white
Grate sufficient fresh coconut to make 2 cups. This will take about 1/2 a coconut. Put with corn syrup and sugar in top of double boiler. Stir and cook until mixture clings to spoon. Add egg white. Cook until mixture feels sticky when tried between the fingers. Spread in a wet pan. Cover with wet paper and cool. Then chill by setting pan on ice in the refrigerator. Shape into balls, first dipping the hands in cold water. If 1 and 1/2 Tbsps of mixture are used for each, ten cakes can be made. Heat a tin sheet slightly. Rub over with white wax, parrafin, or olive oil. Place balls on the sheet. Bake in a slow oven for about 20 minutes (be patient, you rascal).
Submitted by Jul 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min