1 c. sugar
1/3 tsp. cream of tartar
12 oz. frozen coconut, thawed
1/3 c. water
3 lg. egg whites

Mix thoroughly in saucepan sugar, water, and cream of tartar. Boil slowly without stirring until syrup spins a 6 inch to 8 inch thread. Cover pan first 3 minutes to prevent crystals from forming. While syrup is cooking, beat egg whites stiff enough to hold a peak. Pour hot syrup slowly in a thin stream into stiffly beaten egg whites, beating constantly. Spread frosting between layers on top and sides. Sprinkle with coconut.