Pineapple Cake with Macadamia-Apricot Topper

Name: Pineapple Cake with Macadamia-Apricot Topper
Ingredients: 6 egg whites; 3 egg yolks; 1 2/3 cups cake flour; 2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsweetened pineapple juice; 1/4 cup canola oil; 1/4 teaspoon cream of tartar; 1 recipe Macadamia-Apricot Topper (see recipe); 2 tablespoons shredded coconut, toasted; 1 15 ounce can unpeeled apricot halves in light syrup; 2/3 cup unsweetened pineapple juice; 2 teaspoons cornstarch; 1/2 cup toasted and coarsely chopped macadamia nuts or toasted and coarsely chopped hazelnuts.**

Pineapple Cake with Macadamia-Apricot Topper was pinched from <a href="http://www.diabeticlivingonline.com/recipe/cakes/pineapple-cake-with-macadamia-apricot-topper/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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6 egg whites

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3 egg yolks

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1 2/3 cups cake flour

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2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar

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2 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup unsweetened pineapple juice

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1/4 cup canola oil

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1/4 teaspoon cream of tartar

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1 recipe Macadamia-Apricot Topper (see recipe)

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2 tablespoons shredded coconut, toasted

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1 15 ounce can unpeeled apricot halves in light syrup

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2/3 cup unsweetened pineapple juice

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2 teaspoons cornstarch

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1/2 cup toasted and coarsely chopped macadamia nuts or toasted and coarsely chopped hazelnuts.**

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