Macaroon Cake

from Taste of Home's "Healthy Cooking"
Macaroon Cake: serves 16 ( 8 points +) or 24 servings = ( 5points + )

6 egg whites
4 egg yolks
2-1/4 c. sugar
1/2 c. unsweetened applesauce
1/4 c. canola oil
3/4 c. skim milk
1/2 tsp. almond extract
1-1/2 c. cake flour
1-1/2 c. all purpose flour
1 c. flaked coconut
3 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cream of tartar
1 tsp. powdered sugar

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 a sprayed bundt pan. Cut through batter 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 onto a wire rack ( do not remove pan). Let cool 1 hour.
Run a knife around the inside of pan. Remove cake to a serving plate and cool completely. Sprinkle with powdered sugar.