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Icing

Ingredients

2 egg whites
1 1/2 cups sugar
5 tablespoons cold water
2 tablespoons light corn syrup
1 cup miniature marshmallows
1 cup or 3 1/2-ounce can shredded coconut
1 cup chopped pecans

Preparation

  1. Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Paula Deen's Kitchen Classics
TagsIcingDessertCoconutFruitPecanNutGluten FreeDairy FreeVegetarianQuickSimmerStand MixerElectric MixerCookbooks
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