Coconut Icing

Instructions

1. Combine in a heavy saucepan sugar, cream of tartar, salt and hot water.
2. Cook and stir constantly over medium heat until sugar is dissolved, and the mixture becomes clear. Continue cooking without stirring until syrup reaches the soft-ball stage (238-240 degrees) on a candy thermometer.
3. Remove from heat and immediately begin beating egg white in a bowl until soft peaks form. Continue beating and add the syrup slowly to the egg whites.
4. Add coconut and vanilla extracts and continue beating until stiff peaks form and frosting is thick enough to spread.
5. Frost between layers, sides and top. Sprinkle coconut between layer and on top.