1 1/4 c  Granulated sugar
2    Egg whites
1/4 c  Orange juice; fresh
1 tb Light corn syrup
1 ts Orange rind; grated
1 pn Salt
1 c  Coconut;shredded/unsweetened

Heat the oven to 350 degrees F. Toast the coconut on a baking pan in the
middle of the oven, shaking the pan occasionally for 10 minutes. Let the
coconut cool. In the bowl of a mixer, combine the granulated sugar, egg
whites, orange juice, corn syrup, grated orange rind, and salt. Set the
bowl over a saucepan containing 3 inches of boiling water, and whisk the
mixture until it is hot and foamy. Return the bowl to the mixer and beat
the frosting at high speed for 7 minutes, or until it is cool and holds
stiff peaks. Makes about 3 cups. FOR COCONUT ANGEL FOOD CAKE, or your
favorite cake, cover the sides and top with the orange frosting. Press the
toasted coconut onto the sides of the cake.