2 cake doughnuts, cut in half horizontally
1 banana, sliced
2 cups strawberry ice cream, divided
2 tablespoons plus 2 teaspoons chocolate syrup
1/4 cup finely chopped pecans
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup coconut, toasted

Place doughnuts, cut side up, on an ovenproof wooden board. Cover each half with banana slices. Spoon 1/2 cup ice cream over bananas, making an indentation in center of the ice cream. Fill each indentation with 2 teaspoons chocolate syrup and 1 tablespoon pecans. Then place in freezer.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes); add vanilla extract. Remove doughnut halves from freezer, and quickly spread meringue over entire surface, making sure edges are sealed. Swirl meringue to make peaks. Sprinkle sides with coconut; cover and freeze until firm.

Remove from freezer and bake, uncovered, at 450 degrees F for 2 to 3 minutes or until meringue is lightly browned. Serve immediately.

Yields 4 servings.