1/2 cup butter, softened
1 1/2 cups white sugar
5 egg whites
1/2 cup milk
1 tablespoon vanilla extract
1 teaspoon vanilla pinch salt
3/4 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. In a medium bowl, cream together the butter, sugar and 5 egg whites until light and fluffy. Gradually beat in the milk and vanilla until well blended. Spread evenly into prepared pan.
Lay coconut on prepared pan with dampened soap, and pour confectioners' sugar over coconut to cover.
Roll jelly roll dough into a roll or pie shape. Spread chutney over chutney, and cover with pudding, if desired, forming shallow pie. Cool completely before serving.