Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!

Recipe Summary

Servings:
14
Yield:
1 - 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate the eggs. Combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth.

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  • Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir).

  • Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, 15 minutes or until cake springs back when lightly pressed.

  • Invert pan on funnel to cool cake completely.

  • Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.....Good Eating!!!

Nutrition Facts

415 calories; protein 4.8g; carbohydrates 55.2g; fat 18.2g; cholesterol 97.1mg; sodium 321.8mg. Full Nutrition
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