2 c. flour
1 1/2 c. sugar
3 tbsp. baking powder
3/4 tsp. salt
1/2 c. oil
6 eggs, separated
3/4 c. cold water
1 c. bakers angel flake coconut
1 tbsp. grated orange rind
1/4 tsp. cream of tartar
1 can (8 oz.) crushed pineapple in juice
1 c. sugar
1/2 c. butter
1/3 c. light rum

Mix flour with sugar, baking powder and salt in bowl. Make a well in center and add oil, egg yolks, water, coconut and orange rind. Beat until smooth. Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently just until blended. Do not beat or stir. Pour into ungreased 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes, or until cake springs back when lightly pressed. Invert pan on funnel to cool completely.

Meanwhile, combine pineapple, sugar and butter in saucepan. Cook and stir until mixture comes to a boil; boil 5 minutes, stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and prick with cake tester or wooden pick or ice pick. Carefully spoon warm syrup over cake. Garnish with additional coconut, if desired.