Macaroon Cake

• 6 egg whites
• 4 egg yolks
• 2 1/4 cups sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 3/4 cup nonfat milk
• 1/2 teaspoon almond extract
• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 cup flaked coconut
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 teaspoon confectioners' sugar

1. Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
2. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u0b0 for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

egg whites, egg yolks, sugar, unsweetened applesauce, canola oil, nonfat milk, almond extract, cake flour, flour, flaked coconut, baking powder, salt, cream of tartar, sugar

Taken from www.food.com/recipe/macaroon-cake-422226 (may not work)