Frosting

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

We found that Grade A dark amber maple syrup (in addition to maple sugar) gave this frosting the deep, rich taste we wanted. Curiously, Grade B syrup, which is typically more robust than Grade A, didn't give us as flavorful a result. This recipe is an accompaniment for Maple Walnut Bûche de Nöel. Active time: 20 min Start to finish: 35 min