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Makeover Macaroon Cake

"This is one of my husband’s favorite recipes and now with it made over, he can really enjoy it, and even go back for seconds!" Gaye Andree — Rochester, New York

16 ServingsPrep: 20 min. Bake: 65 min. + cooling

Ingredients

6 egg whites
4 egg yolks
2-1/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup fat-free 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

Directions

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.
In another bowl, beat egg whites and cream of tartar until stiff
peaks form; fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter

2 of 2

Makeover Macaroon Cake (continued)

Directions (continued)

with a knife to remove air pockets. Bake on the lowest oven rack at
325° for 65-75 minutes or until cake springs back when lightly
touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a
serving plate. Sprinkle with confectioners' sugar. Yield: 16
servings.

Nutrition Facts: 1 slice equals 287 calories, 7 g fat (3 g saturated fat), 51 mg cholesterol, 155 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.