2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
3/4 tsp. salt
1/2 c. oil
6 eggs, separated
3/4 c. cold water
1 c. flaked coconut
1 tbsp. grated orange rind
1/4 tsp. cream of tartar
1 (8 oz.) can crushed pineapple & juice
1 c. sugar
1/2 c. butter
1/3 c. unsweetened pineapple juice
1 tbsp. rum extract

Mix flour, 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; pour egg yolk mixture over egg whites, fold gently just until blended. Do not beat.

Pour into ungreased 10" tube pan. Bake at 325 degrees for 75 minutes. Invert pan on funnel to cool. Combine pineapple, sugar and butter in saucepan. Cook and stir until mixture comes to a boil, boil 5 minutes, stirring. Remove from heat and stir in juice.

Remove cake from pan, place on serving plate and prick with toothpick; spoon warm syrup over cake. Garnish with coconut if desired.