King Arthur Flour's Tropical Chiffon Cake

• 2 cups King Arthur unbleached all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup (8) egg yolks
• 1 cup (8) egg whites
• 3/4 cup orange juice
• Rind of one orange, grated
• 1/2 teaspoon cream of tartar
• 1 1/2 cups sweetened flaked coconut

1. Sift together flour, cornstarch, sugar, baking powder and salt.
2. Make a well and add oil, egg yolks, orange rind and orange juice.
3. Beat until satiny smooth.
4. Beat egg whites and cream of tartar until very stiff peaks form.
5. Pour batter over egg whites and fold in gently.
6. Add coconut and fold in.
7. Bake at 325 degrees for 55 to 60 minutes in a 10-inch ungreased tube pan.
8. When baked, cool completely, with pan upside-down over a large soda bottle.
9. Gently loosen cake from tube and sides of pan with a spatula or knife.
10. Sift confectioner's sugar over cake.

arthur unbleached, cornstarch, sugar, baking powder, salt, vegetable oil, egg yolks, egg whites, orange juice, orange, cream of tartar, coconut

Taken from cooking.nytimes.com/recipes/6246 (may not work)