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Dessert

Cocoanut Frosting

A frosting made with egg white, coconut milk or water, icing sugar, vanilla, lemon juice, and grated coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Coconut and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cocoanut Frosting

Ingredients

Directions

Make the frosting

  1. Beat the egg white until stiff.

  2. Add the cold water or coconut milk.

  3. Sift in icing sugar until the mixture is thick.

  4. Fold in the grated coconut.

Finish the cake

  1. Spread the frosting on the cake and sprinkle with more coconut if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coconut + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together2,294 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Coconut + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,233 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Vanilla + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together5,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg white
Whipped into a foam, it traps air and gives the frosting its light, stable structure.
Icing sugar
Sweetens the frosting and thickens the mixture, giving it body.
Freshly grated coconut
Adds a chewy texture and coconut flavour to the frosting.
Cold water or coconut milk
Adds moisture to loosen the mixture, and coconut milk also adds coconut flavour.

The step that matters

Beat the egg white until stiff. Egg white only holds air when whipped to stiff peaks. Any trace of fat, such as yolk or oil in the bowl, stops it from foaming, and underbeaten white will not hold the frosting's structure.

Swap the lemon

How well each one fits the dish's main ingredients (egg, coconut, sugar, vanilla):

  1. Bananafits better
  2. Pineapplefits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against egg, coconut, sugar, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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