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1 package (1 lb, 4 ozs) white or yellow cake mix
1/2 cup flaked coconut
1 can (1 lb, 4 1/2 ozs) crushed pineapple, drained
4 egg whites
1/4 teaspoon salt
1 cup whipping cream
3/4 cup sugar
3 tablespoons sugar
1/8 cup finely chopped pecans
1 teaspoon vanilla

Prepare cake according to directions on package. Pour batter into a greased pan (9x13 inches). Set aside.
Beat egg whites with salt until foamy; add 3/4 cup sugar, a little at a time, beating until stiff. Fold in pecans and coconut. Spread this meringue over the unbaked cake. Bake in a moderate oven (350F) 40 minutes. Cool. (Leave in pan.)

To serve, spread drained pineapple over surface. Whip cream and add 3 tablespoons sugar and vanilla; spread over pineapple. Cut into squares. Yield: 18 to 24 servings.