1/2 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 drops white vinegar
1 (1 ounce) package instant vanilla pudding mix
1/3 cup evaporated milk
1 (14 ounce) can white sweetened condensed milk
1 cup flaked coconut
1 egg white, beaten
1 tablespoon white vinegar
3 egg whites
1 teaspoon vanilla extract
3 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and salt; set aside.
In a large bowl, stir together sugar and flour. Make a well in the center of the dry ingredients, and pour in the milk, vinegar, pudding mix, evaporated milk and white sugar mixture.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gradually add egg whites, beating just until they reach the stiff peaks. Meanwhile, stir in vanilla. Spread one layer of batter onto the prepared cookie sheet, then spread a second cake layer. Spread again but with half of the batter added.
Bake for 11 to 13 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool on the cookie sheet.