Pineapple Macaroon Angel Food Cake (from Scratch)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 1/4 cups egg whites (10 - 12 eggs)
• 1 cup flour, cake, sifted
• 2 tablespoons flour, cake, sifted
• 1/2 cup sugar,
• 1/4 teaspoon salt
• 1 1/4 teaspoons cream of tartar
• 1 teaspoon almond extract, pure
• 1 teaspoon vanilla extract, pure
• 1 cup sugar,
• 2/3 cup coconut, flaked, toasted
• 1 cup pineapple, tidbets, well drained, no liquid
• 1/3 cup coconut, flaked, toasted
• 2 cups cool whip topping

Recipe

• 1 preheat oven to 375 degrees.
• 2 place egg whites in large bowl and set aside until needed.
• 3 sift the flour and 1/2 cup sugar, 3 times and set aside.
• 4 add salt to the egg whites, beating until foamy.
• 5 add the cream of tartar, almond and vanilla extracts, beating until stiff.
• 6 beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. beating just until lightly blended.
• 7 next, gently add the flour mixture by fourths.
• 8 once the flour has been added, you may fold in the toasted coconut.
• 9 the batter goes into an ungreased tube pan. (10").
• 10 make sure to cut through the batter with a knife to remove any air bubbles.
• 11 bake in a 375 degree oven for 35 minutes.
• 12 let sit until cooled. i place the cake upside down ontop of a large pop bottle to cool.
• 13 once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
• 14 mix together the pineapple tidbits, coconut and cool whip.
• 15 slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
• 16 place the remaining cake overtop, cover and chill until ready to serve.
• 17 you may serve as is or with a nice pineapple sherbert or vanilla ice cream.