This lemon-coconut frosting is delicious on top of a white cake. It balances out the sweetness from the cake with a citrus flavor.
How To Make Japanese Fruit Cake Frosting
A fruit cake frosting with a taste of lemony goodness.
Prep:
15 mins
Total:
15 mins
Ingredients
- 2 tbsp. cornstarch
- 1 ½ cup water, divided
- 2 cups granulated sugar
- 1 tbsp lemon rind, grated
- 3 ½ tbsp lemon juice
- 1 medium coconut, grated (3 1/2 C.)
Instructions
-
Dissolve cornstarch in ½ cup of water; set aside.
-
Bring the remaining 1 cup of water to a boil in a medium saucepan.
- Stir in sugar, lemon rind and lemon juice.
-
Return to a boil, and cook to softball stage (236 degrees F), stirring often.
- Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in coconut.
- Cool.
- Stir frosting just before spreading on cake.
Nutrition
- Sugar: 106g
- :
- Calcium: 17mg
- Calories: 770kcal
- Carbohydrates: 123g
- Fat: 33g
- Fiber: 9g
- Iron: 2mg
- Potassium: 367mg
- Protein: 3g
- Saturated Fat: 29g
- Sodium: 26mg
- Vitamin C: 10mg
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