COCONUT-PINEAPPLE CORN CAKE

Preheat oven 400 degrees

Lightly grease and flour a 9” x 9” square baking pan and set aside

In a medium mixing bowl Cream together

1 3oz pkg. cream cheese softened

3 eggs plus 3 egg yolks beaten

1/3 cup honey

1/3 cup melted butter or shortening (I use butter)

1 8oz can crushed pineapple (do not drain)

4 Tbsp. milk

1/2 tsp. vanilla extract

Mix thoroughly until well blended

Add

1/3 cup finely shredded coconut

2/3 cup fine cornmeal

Mix in and add

1/3 cup flour sifted with

1/2 tsp. salt

1/2 tsp. baking powder

Mix well to blend

Beat the 3 egg whites with

1/2 tsp. cream of tarter

until they form stiff peaks

Continue beating while adding

3 tsp. sugar, one at a time

Fold beaten egg whites into batter

Spread in prepared baking pan and bake 400 degrees for

20 to 25 minutes or until done.  For last 10-12 minutes of baking

Sprinkle 2-3 Tbsp. shredded coconut over top of cake and return

to oven to finish baking.  Cake is done when it springs back in center

when lightly touched.  Remove from oven and cool to room temperature

or slightly warm.  Cut into squares and serve.  This is a wonderful

breakfast treat to start your day.  This goes wonderful with ham and eggs

and that morning cup of coffee or tea and don’t forget the orange juice. It

also makes a wonderfully tasty snack, warm or cold.