1 ¾ cups sugar
¼ teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
¼ cup warm water
¾ teaspoons coconut extract
1 ½ teaspoons cream of tartar
1 4-serving size instant pistachio pudding mix
1 cup milk
½ teaspoon green food color
8 oz. cream cheese, softened
1 cup crushed pineapple, drained (add more if you love pineapple)
2 C. heavy whipping cream, whipped with 3 T. sugar OR 8 oz. carton Cool Whip
1 tsp. pineapple or coconut extract
½ cup coconut, shredded
½ cup nuts, chopped (walnuts, pecans or pistachio)
½ cup maraschino cherries, well drained and chopped
Preheat oven to 350˚. Line a 12 x 17” cookie sheet with sides or 10 x 15” jelly roll pan with parchment or waxed paper.
In a food processor, spin sugar about 2 minutes until superfine. Sift half of the sugar with the salt and cake flour. Set remaining sugar aside.
In a large bowl, beat egg whites, water, extract and cream of tartar on high for 2 minutes. Slowly sift in reserved sugar, beating continuously until medium peaks are achieved. Sift some flour mixture in a dust over foam, then gently fold in. Repeat until all flour mixture is incorporated. Carefully spread into prepared pan. Bake 13 minutes or until a toothpick comes out dry. Cool 45 minutes to one hour in pan*, while making this filling/frosting:
Mix pudding, milk and food color. Add cream cheese and beat until smooth. Fold in pineapple, cream and flavoring.
Spread a layer of frosting over cooled cake. Start to roll (roll from long side if a thinner roll is desired), removing paper as you roll. Transfer to platter. Frost outside with remaining topping. Sprinkle with coconut, nuts and cherries. Refrigerate. Serve cold.
*Most cake rolls are flipped out onto a powdered sugar dusted tea-towel; paper removed; and cake rolled to cool. This cake does well cooled in the pan, but needs to be completed just as the cake is cool enough so frosting doesn’t melt, but not stone cold, or it will crack.
**Or use your favorite angel food cake recipe, using coconut flavoring instead of vanilla.
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