This frosting is mandatory for Aunt Lois' Coconut Cake, but it also serves as an excellent topper for Devil's Food Cake, pxx.

(Makes about 3 cups, enough to frost a 2-layer, 9inch cake)

1 cup sugar (Organic evaporated cane juice works great)

1/3 cup water

1/3 cup light corn syrup

3 egg whites

1 teaspoon vinegar or lemon juice

1/2 teaspoon salt

1 teaspoon vanilla extract

1.) In a fairly large saucepan over high heat, stir the sugar, water and corn syrup until the mixture comes to a vigorous boil. Watch closely so it doesn't boil over. Reduce heat to lowest setting and cook, undisturbed, for 3 minutes.

2.) While syrup is cooking, whip egg whites with vinegar or lemon juice and salt on high speed in the bowl of an electric mixer until they just start to hold soft peaks. With the motor running, stream in the hot syrup and continue whipping until the frosting is very smooth and glossy. Stir in vanilla extract and spread over cooled cake layers.