Coconut Cake Icing (Thelma Mosely)



3 - 6 oz. pkgs. of frozen coconut 2 cups of sugar



1/2 cup of evaporated milk 1/2 cup of water



6 Tablespoons of butter 1 teaspoon of vanilla



3 egg whites



Heat sugar, liquid and butter until slightly thickened. (5-6 minutes after coming to a boil). Cool completely. Add coconut after cooling. Beat egg whites until stiff. Mix thoroughly with coconut mixture. Return to heat. Cook 3 - 4 minutes after it begins to blurp over medium heat. Stir frequently. Stir in the vanilla. Ladle over 3 cake layers while the icing is still hot.