If you're after a light cake, this one's for you, and it's a
great way to use leftover eggwhites - we store ours in the freezer
for times such as this. A lightly boozy, tangy icing adds a little
12eggwhites, at room temperature165 gmcaster sugar165 gmraw caster sugarFinely grated rind of 3 limes, plus extra to serveScraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste160 gmplain flour100 gmdessicated coconut or moist coconut flakes Pineapple-gin glaze200 gmpeeled pineapple, coarsely chopped500 gmpure icing sugar30 mllime juice, plus extra for thinning30 mlgin
Preheat oven to 170C and lightly oil the base of a 23cm angel food cake tin (see note), ensuring no oil gets on the sides of the tin.
Whisk eggwhites, 1 tbsp warm water and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes). Whisking continuously, gradually add half the sugars a tablespoon at a time, and whisk to firm peaks, then whisk in lime rind and vanilla to combine and transfer to a large bowl.
Sieve flour and remaining sugar together four times, then sieve over eggwhite mixture in three batches, folding with a large metal spoon to combine between additions. Fold in coconut, then spoon into prepared tin, smooth top and bake until light golden and springy when touched (40-45 minutes). Invert pan onto a wire rack, cool for an hour, then carefully run a knife around sides of pan to loosen cake and turn onto a cake rack to cool completely.
For pineapple-gin glaze, process pineapple in a blender until smooth and pass through a fine sieve to yield 80ml juice. Sieve icing sugar into a bowl, stir in pineapple juice, lime juice and gin and stir until thick and smooth, adding a little extra lime juice to thin to a drizzling consistency. Drizzle over cake and serve scattered with extra lime rind. Note Angel food cake tins are available from speciality cake supply shops and online.