Pina Colada Cake #2

2 cups unsifted flour (240g)

1  1/2 cups sugar (260~270g)

3 teas. baking pwd

3/4 teas salt

1/2 cup oil ( 100cc)

6 eggs, separated

3/4 cup cold water (150~cc)

1 cup flaked coconut

1T  grated orange rind

1/4 teas cream of tartar (if you have it)y ingredients.

ix dry ingredients in a large bowl. Make a well in the middle and add egg yolks, oil and water. Stir until well blended, add orange rind and coconut.

Beat egg whites and cream of tartar in a separate bowl until stiff peaks form. pour the bater over the egg whites, folding in gently. Pour into an ungreased 10″ tube pan. Bake at 170 degrees for 1 hour and immediately remove from the oven and turn it upside down. Let cool

Pineapple topping *

1 small can crushed pineapple(8 oz.0

1/2 cup butter(200 g)

1 cup sugar

Heat in a saucepan until melted. Remove from heat and add 1/3 cup light rum. Prick holes in the cake and pour the topping over it.

* I didn’t use this. It’s too buttery! I use a pwd sugar and orange glaze instead and it’s a much lighter taste.

My Orange Glaze

1  1/2 cups~ 2 cups pwd sugar

2 teas grated orange zest

freshly squeezes orange juice (about 4 T ?)

Stir in only 2 or 3 T of juice to start.It will be thick and hard to stir but will soon become smooth. Add only enough juice to make of spreading consistency . Pour over cake and let it run down the sides. It will harden in an hour or so.


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