2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
8 egg yolks
1 tsp. grated orange peel
3/4 c. orange juice
8 egg whites
1/2 tsp. cream of tartar
1 1/3 c. flaked coconut

Sift dry ingredients into bowl. Make well in center; add in order: salad oil, egg yolks, orange peel and orange juice. Beat until satin smooth. In large bowl, beat egg whites and cream of tartar until very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Fold in coconut. Bake in ungreased 10 inch tube pan at 325 degrees for about 55 minutes. Invert to cool. Remove from pan.