EASY CHERRY COCONUT CAKE

By cecelia26_

Ingredients

• Cake:
• 1 white cake mix
• 1 large jar maraschino cherries
• milk
• 1/2 cup oil
• 3 stiffly beaten egg whites
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• Icing:
• 4 stiffly beaten egg whites
• 1 cup sugar
• 1/2 cup Karo syrup
• 1/4 cup water
• 2 teaspoons vanilla
• 1/2 cup coconut

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Grease and flour 9 x 13" cake pan. Drain cherries and reserve juice. Chop cherries and set aside. To juice, add enough milk to make 1 1/4 cup liquid. Beat on low speed, cake mix, oil, liquid, and extracts for 1 minute. Beat on medium for 2 minutes. Add cherries and fold in egg whites. Pour into prepared pan. Bake 30 to 35 minutes or until done.

Note: Cake can be baked in two layers. Follow directions on the cake mix.

Divinity Icing:
Combine sugar, syrup, and water in small saucepan. Boil until mixture spins a thread ((test with small amount on spoon in a drizzling manner over pan). While beating with an electric mixer, slowly pour hot syrup over beaten egg whites. Add vanilla. Ice cake and sprinkle with coconut.

Note: Do not try to make this icing on a damp or rainy day.