½ 16oz box angel food cake mix
2/3 cup coconut water
2 egg whites
1 cup sugar
1 tablespoon light corn syrup
¼ cup water
1/4 teaspoon cream of tartar
¼ cup marshmallow cream
½ cup coconut flakes for decorating
Preheat oven to 350 degrees.
Beat together cake mix with coconut water. Fill 2, 6 count mini angel food can pans halfway with batter. Bake for 12-15 minutes or until puffed, golden brown and toothpick inserted in center comes out clean. Invert pans onto wire cooling racks and cool completely before removing from pans.
Bring 2 cups of water to a boil in a medium sauce pot.
To make frosting beat together the egg white with sugar, corn syrup, water & cream of tartar in a bowl that will fit over saucepan of boiling water. Place on top of pot and beat for 7 minutes using an electric hand mixer. Frosting will be smooth and form peaks when mixer is lifted from bowl. Remove from heat and slowly beat in marshmallow cream and vanilla.
Frost each cake and sprinkle tops with coconut flakes.
Try pairing with White Chocolate Egg Nog.