The Vintage Chiffon Cake Site
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Hawaiian Fluff Topping
Beat until stiff 2 cups whipping cream. Blend in
6 tablespoons confectioners' sugar. Fold in 3/4 cup well-
drained pineapple, cut in small pieces, 1/2 cup fresh
grated or packaged coconut, 1/2 cup chopped, toasted,
blanched almonds, 1/2 cup well-drained maraschino
cherries, cut in quarters. Serve on wedges of
Basic Chiffon Cake or with Orange Chiffon
Cake. Makes about 5 cups (1/2 cup per serving).
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 3.