Coconut Cake with Seven-minute Frosting


1-1/2 c. Sugar,
2 Tbsp corn syrup,
1/4 c.water,
6 egg whites,
tsp. Vanilla


-In a heat proof bowl of an electric mixer, mix all ingredients (except vanilla) and place the bowl over a saucepan of simmering water.

-Whisk the mixture until it reaches 160 degrees using a candy or instant read thermometer.

-Transfer the mixing bowl to your mixer, and with the whisk attachment, beat on high until stiff, glossy peaks form (about 6 minutes).

-Whip in the vanilla. Frost cake immediately.


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