1 cup flaked coconut
2 tablespoons all-purpose flour
3 cups plain yogurt
2 teaspoons vanilla extract
3 cups water (110 degrees F/50 degrees C)
3 egg whites
2 tablespoons honey
Bring a large pot of water to a boil. Add nut and 2 tablespoons sugar; stir. Cook, stirring constantly, until just warm. Cut cake into 2-inch or 3-inch cubes in pan or cake pressurized cake mixer; set aside, cool 1 cup cake mix for future use (unfilled) and replace top of cake pan.
In large bowl, mix together flour, yogurt, and extract.
In large bowl, beat egg whites with honey until soft peaks form.
Divide batter evenly between two thick sheets waxed paper or plastic wrap (DO NOT GET DRAPED), and flatten slightly to distribute.
Bake as directed on cake cake package, pan, and frosting device package, optional garnish by adding plain yogurt as needed to retain soft, flaky top.
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