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1.PREHEAT oven to 375°
F. Grease bottom and
sides of a 15- x 10- x 1-inch jellyroll pan; line pan
with waxed paper; grease and flour waxed paper.
Sprinkle almond slices and coconut evenly in pan.
Set aside.
2.DRAIN pineapple reserving
1/4 cup juice. Squeeze
excess liquid from crushed pineapple; drain well on
paper towels.
3.COMBINE 1/2 cup SPLENDAŽ
Granular,
cornstarch, and reserved 1/4 cup pineapple juice,
stirring until cornstarch is dissolved; stir in
pineapple. Bring mixture to a boil over medium heat,
stirring constantly. Boil 1 minute. Spoon over
almond slices and coconut. Set aside.
4.BEAT egg yolks at
high speed with an electric
mixer until thick and pale; gradually add 1/3 cup
SPLENDAŽ Granular, beating constantly. Stir in oil
and almond extract. Set aside.
5.BEAT egg whites at
high speed until foamy;
gradually add remaining 1/3 cup SPLENDAŽ
Granular and corn syrup, beating until stiff but not
dry. Fold beaten egg whites into egg yolk mixture.
6.COMBINE flour, baking
powder, and salt; gradually
fold into egg mixture. Spoon batter over pineapple
filling, spreading evenly.
7.BAKE for 10 minutes
or until cake springs back
when lightly touched. Remove from oven.
8.SIFT 2 tablespoons powdered sugar
on a cloth towel. Loosen cake from
sides of pan using a narrow metal
spatula and immediately turn out onto
sugared towel. Starting at narrow
end, roll cake; cool 30 minutes on a
wire rack seam side down. Cut into 1-
inch
slices.
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