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Pina Colada Cake I

By: Jeannine Rivers

"Perfect on a hot summer day!"

Rate/Review | Read Reviews (8)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 10 inch tube pan

Ingredients

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup vegetable oil
3/4 cup water
1 tablespoon orange zest
1 (8 ounce) can crushed pineapple with juice
1/2 cup butter
1 tablespoon baking powder
3/4 teaspoon salt
6 eggs
1/4 teaspoon cream of tartar
1 cup white sugar
1/2 cup light rum
1 cup flaked coconut

Directions

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.
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!!!