Pineapple Cake with Macadamia-Apricot Topper
To prepare Pineapple Cake: Place egg whites and yolks in separate bowls and allow to stand at room temperature for 30 minutes.Advertisement
Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
Add egg yolks, 1/2 cup pineapple juice, and canola oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Pour into an ungreased 10-inch tube pan.
Bake for 45 to 50 minutes or until top springs back when lightly touched and top is golden brown. Immediately invert cake (in the pan); cool completely. Loosen side of the cake from the pan; remove cake from pan. Place on a serving plate.
To prepare Macadamia-Apricot Topper: Cut apricot halves into strips; set aside. In a small saucepan, combine 2/3 cup pineapple juice and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in toasted macadamia nuts and apricot strips.
Top cooled cake with apricot topping and sprinkle with toasted coconut.
Tips: If using a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition per serving with sugar substitute: same as above, except 179 cal., 23 g carb. Exchanges: 1 1/2 other carb // Carb choices: 1 1/2.
To toast coconut, preheat oven to 350 degrees. Spread coconut in a shallow baking pan lined with parchment paper, and bake for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
To toast nuts, preheat oven to 350 degrees F. Place nuts in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until toasted. Cool nuts slightly. If using hazelnuts, place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
2 other carbohydrate, 1 1/2 fat