2 eggs
1/2 teaspoon almond extract
1/8 cup white sugar
1 packet dry milk powder
1 cup boiling water
1/2 cup flaked coconut
2 pounds marshmallows
1 (16 ounce) can raspberry preserves
1 (8 ounce) can crushed pineapple with juice
1 cup brown sugar
1 cup cocoa powder
2 (4 ounce) soft pretzels
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5 inch round pans or pans.
In a saucepan, bring boiling water to a boil. Stir fried egg whites into boiling water and cook about 20 minutes more or until slightly browned. Beat jelly with ice cubes and set aside. Next, stir together dry milk powder, boiling water, coconut, marshmallows, pineapple, brown sugar, cocoa and sugar. Mix well and set aside.
In a microwave safe bowl, heat jelly mixture along with remaining powdered milk mixture and sugar and churn until smooth. Beat in sugar alternately from 1/2 cup to 2/3 cup, or until completely incorporated. Place marshmallows and pineapple over jelly mixture.
Pour raspberry preserves into prepared pans. Using a 2 inch slice, finely slice each cake strip into eight wedges. Drizzle preserves over jelly layer, and top with crushed pineapple and brown sugar.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the bottom of the cake comes out clean. Allow to cool completely.