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Tropical Chiffon Cake
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1- 8 oz. can pineapple
2-1/4 cups sifted cake flour
1-1/2 cups sugar
1 tbls. baking powder
1/2 cup oil
7 egg yolks
2 tsp. finely shredded orange peel
1/2 cup orange juice
7 egg whites
1/2 tsp. cream of tartar
1-1/3 cups flaked coconut
Drain pineapple. reserving 1/4 cup juice; set aside. In a large mixing bowl combine flour, sugar, baking powder, and 1/2 tsp. salt. Make a well in the center of the flour mixture. Then add egg yolks, oil, orange juice, and reserved pineapple juice.
Beat with an electric mixer on low speed till combined. Then beat on high speed for 5 minutes or until smooth. Fold in orange peel. Set aside.
Thoroughly wash beaters. In a very large bowl beat egg whites and cream of tartar on medium to high speed till stiff peaks form. Pour mixture in a thin stream over egg white mixture; gently fold in. Fold in one cup coconut.
Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees for 55-60 minutes, or until top springs back when lightly touched.
Invert cake in pan; cool completely.
Toast the remaining coconut in a 325 degree oven for about 6 minutes, stirring occasionally.
Frosting:
3 oz. package cream cheese
1/4 cup butter
1 tsp. vanilla
2 tbls. orange juice
3 cups powdered sugar. Beat cream cheese, butter, and vanilla till creamy. Beat in powdered sugar and orange juice.
Top cake with toasted coconut.
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