Nutrition per serving may change if servings are adjusted.
6 egg whites
3 egg yolks
1⅔ cups cake flour
⅔ cup granulated sugar or sugar substitute blend equivalent to ⅔ cup sugar (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsweetened pineapple juice
¼ cup canola oil
¼ teaspoon cream of tartar
1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed and drained
⅔ cup unsweetened pineapple juice
2 teaspoons cornstarch
½ cup toasted and coarsely chopped macadamia nuts or toasted and coarsely chopped hazelnuts (see Tip)
2 tablespoons shredded coconut, toasted for garnish (see Tip)
To prepare Pineapple Cake: Place egg whites and yolks in separate bowls and allow to stand at room temperature for 30 minutes.
Preheat oven to 325°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, ½ 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 ⅔ 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® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ⅔ cup sugar. Nutrition per serving with sugar substitute: same as above, except 179 cal., 23 g carb. Exchanges: 1½ other carb // Carb choices: 1½.
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°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.