Pina Colada Cake I

The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!

• Calories: 415 Calories

Ingredients

• 2 cups all-purpose flour
• 6 eggs
• 1 cup white sugar
• ½ cup butter
• 1 ½ cups white sugar
• ½ cup vegetable oil
• ¾ teaspoon salt
• ¼ teaspoon cream of tartar
• 1 cup flaked coconut
• 1 tablespoon baking powder
• 1 tablespoon orange zest
• ¾ cup water
• 1 (8 ounce) can crushed pineapple with juice
• ½ cup light rum

Recipe Instructions

Step 1

Separate the eggs. Combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth.

Step 2

Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir).

Step 3

Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, 15 minutes or until cake springs back when lightly pressed.

Step 4

Invert pan on funnel to cool cake completely.

Step 5

Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.....Good Eating!!!