Easter Egg Hunt Cake

Into bowl, sift together flour and 3/4 cup (175 mL) of the sugar; sift again. Set aside. In large bowl, beat egg whites until foamy. Add cream of tartar and salt ; beat until soft peaks form. Add remaining sugar, 2 tbsp (25 mL) at a time, beating until stiff glossy peaks form. A quarter at a time, sift flour mixture over egg whites, folding in until blended. Fold in orange rind and vanilla.

Pour into ungreased 10-inch (4 L) tube pan; run spatula through batter to eliminate air pockets. Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until cake springs back when lightly touched.

Turn pan upside down; let cake hang on legs attached to pan or on inverted funnel or bottle until completely cool. Run knife around edges; transfer to flat serving plate.

Cover sides and top of cake with icing. Place coconut and 6 drops green food colouring in large resealable plastic bag; close and shake vigorously. Sprinkle 2/3 cup (150 mL) over top of cake; sprinkle remaining around bottom edge. Nestle candy eggs in coconut.

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