5 egg yolks
1 c. egg whites (8 or 9)
2 1/4 c. sifted flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. oil
1/4 c. water
1/2 c. orange juice
1 tbsp. grated orange rind
1/2 tsp. cream of tartar
1 c. shredded coconut

Bring eggs to room temperature. Sift flour with 1 cup sugar, baking powder and salt. Measure egg yolks, oil, water, orange juice and rind into a small mixing bowl. Add sifted dry ingredients. Beat 1/2 minute at low speed until smooth. Add cream of tartar to egg whites. Beat until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff. Chop coconut. Fold into egg whites. Gently fold egg yolk mixture into egg whites. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 1 hour. Invert pan to cool.