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.

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.