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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine, softened |
1 tablespoon grated orange rind |
1 1/2 cups sugar, divided |
1 egg |
2 cups sifted cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup orange juice |
1/4 cup milk |
2 egg whites |
2 cups flaked coconut |
Directions:
1. Cream butter in a large mixing bowl; add orange rind and 1 cup sugar, beating well. Add 1 egg; beat well.
2. Sift flour, baking powder, and salt 3 times in a medium mixing bowl; gradually add to creamed mixture alternately with juice and milk, beginning and ending with flour mixture; stir well after each addition. Spread mixture evenly in a greased 15- x 10- x 1-inch jellyroll pan.
3. Beat 2 egg whites (at room temperature) in a small mixing bowl until foamy; gradually add remaining sugar, beating until well blended. Very gently spread meringue mixture evenly over entire surface of batter; sprinkle with coconut. Bake at 350° for 20 minutes. Remove from oven, and cool completely in pan before cutting with a 2 1/2- x 2-inch diamond-shaped cutter.
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