2 1/4 c. flour (Soft As Silk flour)
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

Sift all the above ingredients together in a large mixing bowl. Make a well in center and add:

1/2 c. Wesson oil
5 unbeaten egg yolks
3/4 c. cold water
Grated rind of 2 oranges (about 2 tbsp.)

Beat until smooth.

SECOND BOWL:

1 c. egg whites
1/2 tsp. cream of tartar

Beat until light (not dry). Pour egg yolk mixture gradually over beaten egg whites, gently fold in with rubber scraper, just until blended (do not stir). Pour immediately into ungreased tube pan. Bake 50 minutes at 325 degrees then increase to 350 degrees for 10 minutes or until top springs back when lightly touched. Turn pan upside down over funnel or pop bottle. Let cool. Loosen from sides of tube with a spatula. Turn pan over and hit edges sharply on table to loosen.

Using toothpicks in sides of cake as a guide or markers, split cake into 3 layers.

PINEAPPLE COCONUT ICING:

3 egg whites
2 1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
1/2 c. syrup from the canned pineapple

Put in top of double boiler over boiling water. Beat with electric mixer 7 minutes or until icing forms a peak. Remove from heat and continue beating until cool. Reserve 1 cup of the icing for the top. Spread remaining icing between layers and on sides. Add 1/2 cup drained, crushed pineapple to the reserved icing. Spread on top. Sprinkle sides with 1 1/2 cups toasted coconut. The well drained pineapple could be blotted with a paper towel.