The Kitchn: Classic Easter cake features coconut and jelly beans
2 large egg whites
1 cup light corn syrup
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the cake:
1 angel food cake (12 to 14 ounces)
2 cups sweetened flake coconut
1 cup jelly beans or candy eggs
Make the marshmallow icing:
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