Orange Coconut Frosting

chefs-mate chefs-mate 0 Comments
Servings: 3 Difficulty: Intermediate
Jump To Recipe Print Recipe
Bright citrus and toasted coconut swirl into a fluffy, cloud-like meringue frosting.
Orange Coconut Frosting recipe image
Orange Coconut Frosting recipe image
Print Recipe

Orange Coconut Frosting

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 533.5

Description

This Orange Coconut Frosting is a delightful fusion of bright citrus zest and warm, nutty coconut. The base is a classic Italian-style meringue, where egg whites are gently cooked with sugar over steam to create a safe, stable, and silky texture. The addition of fresh orange juice and grated rind infuses every bite with vibrant, aromatic flavor, while light corn syrup ensures a glossy finish that resists weeping. Perfect for topping angel food cakes, carrot cakes, or layering between vanilla sponge layers, this frosting offers a sophisticated twist on traditional buttercreams. It is light enough not to overwhelm the cake but rich enough to satisfy sweet cravings. The toasted coconut garnet adds a necessary crunch and visual appeal, making it an ideal choice for spring gatherings or elegant dinner parties.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spread the shredded coconut evenly on a baking sheet.
  3. Toast the coconut in the oven for 10 minutes, shaking the pan occasionally, until golden brown.
  4. Remove the coconut from the oven and let it cool completely.
  5. In the bowl of a stand mixer, combine the granulated sugar, egg whites, orange juice, light corn syrup, grated orange rind, and salt.
  6. Place the mixer bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
  7. Whisk the mixture constantly until it reaches 160 degrees F and the sugar is fully dissolved.
  8. Return the bowl to the stand mixer fitted with the whisk attachment.
  9. Beat on high speed for 7 to 10 minutes, or until the frosting is cool, glossy, and holds stiff peaks.
  10. Spread the frosting over your chosen cake.
  11. Press the toasted coconut onto the sides and top of the frosted cake.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 533.5kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 16.2g81%
Cholesterol 0.0mg0%
Sodium 97565.5mg4066%
Total Carbohydrate 88.8g30%
Dietary Fiber 3.9g16%
Sugars 81.5g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Note: Egg whites must be heated to 160 degrees F (71 degrees C) to pasteurize them and eliminate the risk of salmonella. Use a candy thermometer to ensure accuracy.

Storage: This frosting is best used immediately. If made ahead, it can be stored in an airtight container in the refrigerator for up to 3 days. Whip again before using to restore fluffiness.

Variation: For a vegan version, substitute the egg whites with aquafaba (chickpea water) and ensure the corn syrup is vegan-certified.

Tip: Ensure the mixer bowl and whisk are completely grease-free before whipping, or the meringue will not reach stiff peaks.

Serving Suggestion: This frosting pairs exceptionally well with angel food cake, carrot cake, or lemon pound cake.

Keywords: orange, coconut, frosting, meringue, citrus, cake, dessert, glaze, topping, fluffy, zest, egg whites, toasted, spring, party, recipe, baking, sweet, cream, fruit, gluten-free
Recipe Card powered by WP Delicious