Pina Colada Cake

• 2 c. all-purpose flour
• 1 1/2 c. sugar
• 3 tsp. double-acting baking powder
• 3/4 tsp. salt
• 1/2 c. oil
• 6 egg yolks (save whites)
• 3/4 c. cold water
• 1 c. shredded coconut
• 1 Tbsp. grated orange rind
• 1/4 tsp. cream of tartar
• 6 egg whites
• 1 (8 oz.) can crushed pineapple in juice*
• 1 c. sugar
• 1/2 c. butter or margarine
• 1/3 c. light rum*

1. Mix flour with sugar, baking powder and salt in bowl.
2. Make a well in center and add oil, egg yolks, water, coconut and orange rind.
3. Beat until smooth.
4. Beat egg whites with cream of tartar until stiff peaks form.
5. Gradually pour egg yolk mixture over stiff egg whites, folding gently until blended (do not beat or stir).
6. Pour into ungreased 10-inch tube pan.
7. Bake at 325u0b0 for 1 hour and 15 minutes or until cake springs back when lightly pressed.
8. Invert pan on funnel to cool completely.

flour, sugar, doubleacting baking powder, salt, oil, egg yolks, cold water, coconut, orange rind, cream of tartar, egg whites, pineapple, sugar, butter, light rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=31350 (may not work)