FRESH COCONUT CREAM FROSTING1 cup heavy (whipping) cream
1/2 teaspoon vanilla
3 tablespoons confectioner's sugar -- sifted
1 cup grated fresh coconut
Whip cream until stiff. Add vanilla and fold in sugar.
Spread between layers and over top of cake. Sprinkle with coconut.
Variation: use canned moist coconut instead of fresh.
Will frost 2 (8 inch) layers
Source:
The Dairy Cookbook by Culinary Arts Institute, 1941