Pina Colada Angel Food Cake - Ww Points = 5

• FOR THE CAKE
• 1 1/2 cups cake flour
• 1/2 teaspoon salt
• 12 egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 1 tablespoon coconut extract
• FOR THE GLAZE
• 1 cup confectioners' sugar
• 2 tablespoons confectioners' sugar
• 1 tablespoon pineapple juice
• 1 teaspoon rum extract (or vanilla extract if you don't have rum extract)
• 1/4 cup unsweetened coconut, shredded, toasted

1. Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
2. Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
3. Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
4. Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
5. To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.

cake, cake flour, salt, egg whites, cream of tartar, sugar, coconut, glaze, sugar, sugar, pineapple juice, rum, unsweetened coconut

Taken from www.food.com/recipe/pina-colada-angel-food-cake-ww-points-5-331747 (may not work)