Lemon-Coconut Pudding Cake - cooking recipe

Ingredients

2 eggs, separated
1/4 tsp. cream of tartar
1 tsp. grated lemon peel
1/4 c. lemon juice
1 c. milk
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 c. toasted coconut
whipped topping
maraschino cherries

Preparation

Beat egg whites and cream of tartar in a 1 1/2-quart bowl until stiff peaks form; set aside.
Beat egg yolks slightly.
Beat in lemon peel, lemon juice and milk.
Add sugar, flour and salt; beat until smooth.
Fold into beaten egg whites.
Pour into a 1-quart casserole; sprinkle with coconut.