· 12 (lg.) egg whites, at room temperature
· 1 tsp. cream of tartar
· 1/4 tsp. salt
· 1 c. sugar
· 1 c. sweetened flaked coconut
· 1/2 tsp. vanilla extract
· 1 c. cake flour
· 11/4 c. confectioners’ sugar
· 1 recipe Pineapple Curd (Recipe follows.)
· Garnish: toasted coconut
Yield: 3 c.; Preparation: 5 min.;Cook: 8 min.;refrigerate: 2 hr. to overnight
5 (lg.) egg yolks
3/4 c. pineapple juice
2/3 c. sugar
1 T. fresh lemon juice
1/2 c. unsalted butter, cut into pieces
1 (8-oz.) can crushed pineapple, drained
Preheat oven to 375º. In a large bowl, beat egg whites, cream of tartar, and salt at high speed with an electric mixer until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form. Fold in coconut and vanilla extract.
In a small bowl, sift together flour and confectioners’ sugar; gradually fold flour mixture into egg-white mixture. Spoon batter evenly into a 10" ungreased tube pan. Bake for 30 to 35 min., or until golden. Invert cake onto the small end of a funnel; let cool completely. Gently run a knife around edges to release cake from sides of pan. Remove cake from pan. Serve with Pineapple Curd, if desired. Garnish with toasted coconut, if desired.
Pineapple Curd directions:
In a medium, heavy saucepan over med. heat, whisk together egg yolks, pineapple juice, sugar, and lemon juice. Continue whisking for 7 to 8 min., or until mixture thickens. Remove from heat. Gradually add butter, whisking after each addition until melted. Add pineapple, stirring to combine. Cool slightly; pour into container, cover and refrigerate for 2 hr. to overnight.