Food & Cooking Recipes Dessert & Treats Recipes Seven-Minute Frosting for Coconut Layer Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 1, 2019 Print Share Share Tweet Pin Email Yield: 3 cups Use this frosting to make our Coconut Layer Cake. If the weather is humid, beat the icing for an additional minute in each step to help stiffen it. Ingredients 2 large egg whites 1 ½ cups sugar 2 teaspoons light corn syrup ¼ teaspoon cream of tartar ½ teaspoon pure vanilla extract Directions Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy. Print