Yield: 16 Servings
|1 can||(no. 2) crushed pineapple|
|1||Sponge cake; equal to 2 layers|
Boil sugar and water together for about 5 minutes. Add oranges, coconut and pineapple. Let this boil slowly for about 45 minutes, stirring often to keep from sticking to the pan. Remove mixture from the stove; let cool.
Stir in egg whites (unbeaten). Using a large bowl, crumble some of the cake on bottom of bowl; then add a layer of fruit mixture. Add more cake, then another layer of fruit mixture. Continue this until it is all used up. Put a plate on top of the mixture and press down to make it compact. Keep refrigerated until served. It will keep refrigerated for several weeks.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .