Recipe: SNOWY COCONUT ROUNDS

1 cup flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
1/3 cup vegetable oil
1 large egg

MARSHMALLOW TOPPING
1 envelope unflavored gelatin
3 tbs egg white powder
3/4 cup sugar
2 cups sweetened flake coconut
Red food coloring (optional)

Heat oven to 350 degrees. Grease and flour eight 8 oz ovenproof glass bowls or round ramekins. Combine first 6 ingredients in a bowl. Whisk to blend. In another bowl, combine buttermilk, oil and egg. Add buttermilk mixture to flour mixture. Mix until blended. Divide batter among bowls. Place in oven on a baking sheet. Bake 22 min. or until done. Cool 10 min. Invert, remove bowls, cool completely.

MARSHMALLOW TOPPING---Sprinkle gelatin over 2 tbs cool water. Let stand 5 min. Combine egg white powder and 1/2 cup warm water in a large bowl. Whisk to blend. Beat mixture until foamy. Add sugar and beat until thick and glossy. Heat gelatin mixture in microwave until dissolved, 20 seconds. Pour dissolved gelatin into whipped egg whites, and stir to combine. Place coconut in a small bowl (Tint half pink with food coloring, if desired). Spread an even layer of frosting all over the rounded sides of cakes. Press the coconut into the sides and to cover. Continue with remaining cakes, then serve.

MAKES 8 SERVINGS OF SNOWY COCONUT ROUNDS.