2 oranges
1 lemon
2 cups sugar
2 eggs whites, stiffly beaten
1 can moist coconut

This filling is wonderful between layers of white cake. It can also be used to fill cupcakes, or, when time is short, slice a store-bought pound cake horizontally, then spread the filling between layers. Makes a good match when the cake is frosted with coconut frosting.

In a small bowl, grate the peel of the citrus (this part of the fruit is called the zest), leaving behind as much of the white part of the peel (known as the pith) as possible. Peel the skin from fruit and discard it.

Squeeze juice from the citrus into the bowl which contains the grated lemon and orange zest. Stir in sugar.

Separate eggs. In a clean bowl, beat the egg whites until stiff. Fold the beaten egg whites into the citrus and sugar mixture.

Note: A few drops of coconut rum or extract can be added to the egg whites for extra flavor.

Submitted by: CM