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- This filling is wonderful between layers of white cake. It can also be used to fill cupcakes, or possibly, when time is short, slice a store-bought lb. cake horizontally, then spread the filling between layers. Makes a good match when the cake is frosted with coconut frosting.
- In a small bowl, grate the peel of the citrus (this part of the fruit is called the zest), leaving behind as much of the white part of the peel (known as the pith) as possible. Peel the skin from fruit and throw away it.
- Squeeze juice from the citrus into the bowl that contains the grated lemon and orange zest. Stir in sugar.
- Separate Large eggs. In a clean bowl, beat the egg whites till stiff. Fold the beaten egg whites into the citrus and sugar mix.
- Note: A few drops of coconut rum or possibly extract can be added to the egg whites for extra flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 95 | 33% |
| Total Fat 11.31g | 14% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 129mg | 4% |
| Total Carbs 48.18g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 33.41g | 22% |
| Protein 1.82g | 3% |
