Ingredients

　　1 1/2 cups sugar

　　5 tablespoons cold water

　　2 tablespoons light corn syrup

　　1 cup miniature marshmallows

　　1 cup or 3 1/2-ounce can shredded coconut

　　1 cup chopped pecans

　　Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

　　Paula Deen's Kitchen Classics