Magdalene's Coconut Icing - Master Cookbook Recipe # 224

Name: Magdalene's Coconut Icing - Master Cookbook Recipe # 224
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 (one) Filling and frosting for a 3-layer cake
Cuisine: Southern
Ingredients: 4 cups granulated sugar; 1/4 tsp salt; 6 bags (6 oz. each) fresh frozen coconut; 3 Tbsp cornstarch, heaping; 13.5 oz. can coconut milk

This is a unique, cooked icing that creates a rich, custard-like coconut finish. Unlike a standard buttercream, this icing is simmered on the stove to thicken, resulting in a glossy, translucent texture that is absolutely packed with coconut. It is designed specifically to pair with Master Cookbook Recipe # 223 (Magdalene’s Coconut Cake), soaking into the layers while still warm to create a melt-in-your-mouth dessert.

This is recipe #224 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 15 minTotal time: 20 min

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Ingredients

4 cups granulated sugar
1/4 tsp salt
6 bags (6 oz. each) fresh frozen coconut
3 Tbsp cornstarch, heaping
13.5 oz. can coconut milk

Instructions

Combine: In a large, high-quality non-stick saucepan, combine the sugar, salt, frozen coconut, cornstarch, and coconut milk.
Simmer: Place the pan over medium-low heat. Bring the mixture to a low simmer, stirring frequently to ensure the sugar dissolves and the coconut is well-distributed.
Thicken: Once it reaches a boil, let it continue to simmer/boil for about 6 to 15 minutes.
The "Clear" Test: You want to cook the icing long enough that the cornstarch loses its cloudy appearance and turns clear. This usually takes about 15 minutes of consistent stirring.
Cool Slightly: Remove from the heat and let it sit until it is warm. Do not let it cool completely in the pan, as it will become too thick to spread easily.
Assemble: Spread the warm icing generously between your cake layers and then over the top and sides. The warmth helps the icing "grip" the cake.

Notes

Tammy's Tip: Using a non-stick pot is a lifesaver for this recipe! Because of the high sugar content and the cornstarch, it wants to stick to the bottom, so a good pan and frequent stirring are your best friends here.