2 Egg whites 1/2 tsp Vanilla 1/2 tsp Salt 2/3 cup Sugar 1 1/3 cup Flaked coconut
Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350F (180C) for 20 minutes.
This classic has been one of my favorite desserts ever since I was just a little girl. My version calls for a packaged pound cake mix which makes it even easier to make, but you may substitute your favorite pound cake recipe, and I also toss in a box of vanilla pudding, which makes it that much moister. if you like.
Pineapple Upside-Down Cake
1 20 oz.(570 g) can sliced pineapples in syrup 1/4 cup butter 2/3 cup packed brown sugar 10 maraschino cherries 1/4 cup chopped walnuts, pecans, or nut of your choice 1 16 oz (450 g) package pound cake mix 1 box of instant vanilla pudding
Drain the pineapple, reserving the syrup (about 3/4 cup). Melt the butter in a 10 in (25 cm) cast iron skillet over medium heat. Stir in the brown sugar until just melted and remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake according to the package directions, using the reserved pineapple syrup in place of milk or water. Add instant pudding. Pour the batter over the pineapple in the skillet and bake in a pre-heated 350F (180C) for 45 minutes, or until the cake tests done. Cool in the pan for 5 to 10 minutes, then invert onto a serving plate. Serves 8.
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