Add vanilla and continue beating for about 5 minutes or until frosting loses gloss and stands in stiff peaks. The sugar syrup is slowly beaten into egg whites to make a light and fluffy frosting with no fat.Use it to frost an angel food cake or a chiffon cake.
Boil to about 232° F to 236° F, or until syrup spins a thread when a small amount is dripped from a spoon.Place egg whites and cream of tartar in clean, grease-free bowl. Beat with hand-held mixer or wire whisk attachment of stand mixer until egg whites begin to hold their shape.
Pour glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set.
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