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Coconut Cake Icing


  • Four and one-half cups granulated sugar
  • 1 cup water
  • 6 tablespoons light corn syrup
  • 6 large egg whites
  • One-half cup confectioners' sugar
  • Grated coconut


  • In a large saucepan combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium-high heat, stirring occasionally, and cook until the mixture reaches the soft- ball stage on a candy thermometer. When the mixture nears the soft-ball stage, beat the egg whites until stiff in a large bowl. Slowly stream the cooked mixture into the egg whites and beat until the icing is the consistency of cream. Add the confectioners' sugar and mix well. To assemble the cake: ice the bottom layer of the cake, sprinkle with grated coconut, then place the second layer on top and ice the remaining cake. Sprinkle the top and sides with the grated coconut.