My dad’s mother, Edith Laughridge, ran a baking business from her home in the 1940’s. During WWII, she was able to get sugar and other baking ingredients when other people couldn’t. My dad remembers cakes being lined up on every surface of their house: the kitchen table, dining table, on top of the piano, in window sills. “Mother Laughridge” always featured this frosting on her coconut cake.
- 2 egg whites
- 1 ½ cups white sugar
- 1 ½ teaspoons light corn syrup
- 5 teaspoons water
- teaspoon vanilla extract
Combine egg whites, sugar, corn syrup, and water in top of a double boiler, beating with a hand mixer until thoroughly mixed. Place over rapidly boiling water, beat constantly with mixer, and cook seven minutes or until frosting peaks. Remove from heat, add vanilla and beat until thick enough to spread. Frosting may be varied by folding in coconut or dried, candied fruit.