This lemon-coconut frosting is delicious on top of a white cake.
Lemon-Coconut Frosting 2 Tbs. cornstarch 1 1/2 C. water, divided 2 C. granulated sugar 1 Tbs. grated lemon rind 3 1/2 Tbs. lemon juice 1 medium coconut, grated (3 1/2 C.)
Dissolve cornstarch in 1/2-C. water; set aside. Bring remaining 1 C. 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), 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.