4 egg whites

1/2 cup butter

1 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Rind of 1 lemon, finely grated

2 cups sifted cake flour

1 tablespoon baking powder

2/3 cup milk

2 to 3 cups sweetened shredded coconut


1 (16 oz.) pkg. powdered sugar

1 (7 oz.) jar JET−PUFFED Marshmallow Creme

1/4 cup margarine or butter, softened

1 teaspoon vanilla extract

1 to 2 tablespoons milk

Preheat the oven to 350F. Butter and flour muffin tins or dome

shaped baking molds and set aside.

Whip the egg whites in a clean bowl until stiff but not dry and

place in the refrigerator while you make the rest of the batter.

Cream the butter and add the sugar. Continue mixing to blend well.

Add the vanilla extract, almond extract and lemon rind and mix well.

Sift the flour 3 times with the baking powder then add it to the

butter mixture alternately with the milk in 3 additions. Fold in the

whites and pour the batter into the molds, filling about 3/4 of the

way up. Bake for 20 to 25 minutes until batter is firm to the touch

in the center. Let cool in the pans then turn out so the top becomes

the bottom (you may need to trim them a bit so they sit flat).

Frosting: Beat sugar, marshmallow creme, margarine or butter and

vanilla extract with electric mixer at medium speed, beating in milk

as needed to desired frosting consistency.

Place the coconut in a bowl and add 1 drop of red or green food

coloring for a pale color. Toss until food coloring is well mixed in

and the coconut is the desired color. Frost the top and sides of the

cakes and dip/roll in coconut to make them look like snowballs.