2 tbsp. cornstarch
1 ½ cup water, divided
2 cups granulated sugar
1 tbsp lemon rind, grated
3 ½ tbsp lemon juice
1 medium coconut, grated (3 1/2 C.)
Dissolve cornstarch in ½ cup of water; set aside.
Bring the remaining 1 cup of water to a boil in a medium saucepan.
Stir in sugar, lemon rind and lemon juice.
Return to a boil, and cook to softball stage (236 degrees F), stirring often.
Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in coconut.
Cool.
Stir frosting just before spreading on cake.
Sugar: 106g
:
Calcium: 17mg
Calories: 770kcal
Carbohydrates: 123g
Fat: 33g
Fiber: 9g
Iron: 2mg
Potassium: 367mg
Protein: 3g
Saturated Fat: 29g
Sodium: 26mg
Vitamin C: 10mg
