Ingredients
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.)
Preparation
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.
