- 1 package (1 lb, 4 ozs) white or yellow cake mix
- 1/2 cup flaked coconut
- 1 can (1 lb, 4 1/2 ozs) crushed pineapple, drained
- 4 egg whites
- 1/4 teaspoon salt
- 1 cup whipping cream
- 3/4 cup sugar
- 3 tablespoons sugar
- 1/8 cup finely chopped pecans
- 1 teaspoon vanilla
Prepare cake according to directions on package. Pour batter into a greased pan (9×13 inches). Set aside.
Beat egg whites with salt until foamy; add 3/4 cup sugar, a little at a time, beating until stiff. Fold in pecans and coconut. Spread this meringue over the unbaked cake. Bake in a moderate oven (350F) 40 minutes. Cool. (Leave in pan.)
To serve, spread drained pineapple over surface. Whip cream and add 3 tablespoons sugar and vanilla; spread over pineapple. Cut into squares. Yield: 18 to 24 servings.