Pineapple Macaroon Angel Food Cake (From Scratch) - cooking recipe

Ingredients

1 1/4 cups egg whites (10 - 12 eggs)
1 cup flour, cake, sifted
2 tablespoons flour, cake, sifted
1/2 cup sugar, white
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 teaspoon almond extract, pure
1 teaspoon vanilla extract, pure
1 cup sugar, white
2/3 cup coconut, flaked, toasted
1 cup pineapple, tidbets, well drained, no liquid
1/3 cup coconut, flaked, toasted
2 cups Cool Whip Topping

Preparation

Preheat oven to 375 degrees.
Place egg whites in large bowl and set aside until needed.
Sift the flour and 1/2 cup sugar, 3 times and set aside.
Add salt to the egg whites, beating until foamy.
Add the cream of tartar, almond and vanilla extracts, beating until stiff.
Beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. Beating just until lightly blended.
Next, gently add the flour mixture by fourths.
Once the flour has been added, you may fold in the toasted coconut.
The batter goes into an ungreased tube pan. (10\").
Make sure to cut through the batter with a knife to remove any air bubbles.
Bake in a 375 degree oven for 35 minutes.
Let sit until cooled. I place the cake upside down ontop of a large pop bottle to cool.
Once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
Mix together the pineapple tidbits, coconut and cool whip.
Slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
Place the remaining cake overtop, cover and chill until ready to serve.
You may serve as is or with a nice pineapple sherbert or vanilla ice cream.