Macaroon Cake - cooking recipe

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 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

Preparation

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 with a knife to remove air pockets. Bake on the lowest oven rack at 325\u00b0 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.