2 c. sugar
3/4 c. water
1 tbsp. light corn syrup or 1/4 tsp. cream of tartar
Dash salt
2 stiff beaten egg whites
1 tsp. vanilla
2 c. fresh coconut

Cook sugar, syrup and salt to a soft ball stage, 238 degrees. Very slowly add to egg whites, beating at high speed, beat until cool and add vanilla. Frost cake. Cover with fresh grated coconut.