Royal Pineapple Coconut Chiffon Cake

--------------------------------------------------------------------------------

Serving Size : 12 servings.
Category : Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
7 egg yolks
3/4 cup pineapple juice
1 teaspoon coconut extract
1 cup egg whites
1/2 teaspoon cream of tartar
1 cup grated coconut
***ICING***
1/2 cup butter
4 tablespoons flour
1/4 teaspoon salt
1/2 cup pineapple juice
3 cups powdered sugar
1/2 teaspoon coconut extract



Ready, set, cook!



Sift flour 3-4 times. Then sift flour with sugar, baking powder, and
salt into a mixing bowl. Make a well in the dry ingredients and add in
this order: salad oil, egg yolks, pineapple juice, and coconut
extract. Beat until smooth. Combine egg whites and cream of tartar,
beat until it forms stiff peaks. Pour egg yolk batter in a thin stream
over entire surface of egg whites, gently cutting and folding until
just blended. Folk in grated coconut. Bake in an ungreased 10" tube
pan at 325~F for at least 60 min. Invert over a bottle to cool before
icing. ICING: Melt butter in a pan, stir in flour and salt. Slowly
stir in pineapple juice, boil 1 min. Remove from heat and add powdered
sugar and coconut extract. Beat until it has a spreadable consistency.
Nutritional Information: 507 Calories (kcal); 20g Total Fat; (35%
calories from fat); 6g Protein; 77g Carbohydrate; 145mg Cholesterol;
461mg Sodium


~~

MySpace URL:

http://www.myspace.com/duckie067