Instructions: Heat oven to 350F. Mix powdered sugar and flour; reserve. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with last addition of sugar. Continue beating until stiff and glossy. Do not under beat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until mixture disappears. Spread batter in ungreased loaf pan, 9 X 5 X 3 inches.

Bake 25 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Snap spring-type wooden clothespins on corners of pan for "legs." Invert pan about 2 hours or until cake is completely cool. (Or invert pan, resting edges of pan on 2 other inverted pans to cool.) Remove from pan. Top each serving with Fruit Topping. Sprinkle with coconut.

8 SERVINGS (WITH ABOUT 1/3 CUP TOPPING EACH).

FRUIT TOPPING
Mix topping mix (dry), powdered sugar, milk and coconut extract in small deep bowl. Beat on high speed 2 to 3 minutes or until thick and fluffy. Fold in mango and kiwifruit.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.