#1365 - Scratch Pina Colada Cake

(by Shirley McNevich)

2 cups flour
1 1/2 cups white sugar + 1 cup white sugar
3 tsp. baking powder
3/4 tsp. salt
1/2 cup canola oil
6 egg whites
6 egg yolks
3/4 cup water
1 cup Baker's angelflake coconut
1 TBSP orange zest (grated orange rind--optional)
1/4 tsp. cream of tartar
1 - 8oz. Dole crushed pineapple (do NOT drain)
1/2 cup softened butter
1/3 cup pineapple juice
1 TBSP rum extract
extra Baker's angelflake coconut for sprinkling

In a mixer add 6 egg whites and cream of tartar--beat until stiff and set aside. In a mixer add 1 1/2 cups white sugar, 6 egg yolks and canola oil--beat. Add water--beat. Add flour--beat. Add baking powder and salt--beat. Add orange zest and coconut--beat. Remove bowl from mixer--add egg whites into the batter and stir with a spoon until mixed. Pour batter into a greased 10" tube pan. Bake at 325 degrees for 1 hour and 15 minutes--test with a toothpick for doneness. Cool cake a few minutes, then dump it upside down on a cake plate--use a toothpick to make deep holes all over the top of the cake. Topping: in a saucepan add crushed pineapple and its juice, 1 cup white sugar, softened butter, 1/3 cup pineapple juice and rum extract--turn heat to medium. Stir and bring to a boil while stirring. Once boiling, stir and cook for 5 minutes or until thickened. Remove from heat. Spoon the warm pineapple mixture all over the top of the cake. When topping has cooled, sprinkle more coconut all over the top of the cake.