Coconut Chiffon Cake with Pineapple-Rum Topping

2 C. flour............................3/4 C. cold water

1-3/4 C. granulated sugar....1 C. flaked coconut

3 t. baking powder..............2 t. vanilla extract

1/2 t. salt............................6 egg whites

1/2 C. vegetable oil............1/4 t. cream of tartar

6 egg yolks........................pineapple-rum topping (recipe follows)

1: Position rack in lower third of oven; preheat to 325 degrees. Have ready an ungreased 10 x 4" tube pan with removable bottom.

2: In a large bowl, whisk together the flour, 1-1/2 C. of the sugar, baking powder & salt. make a well in the center; add oil, egg yolks, the water, coconut & vanilla. Beat till smooth.

3: In another large bowl, using electric beaters, beat egg whites until frothy; add cream of tartar & continue beating till soft peaks form. Add remaining 1/4 C. sugar, a few tablespoons at a time, while beating until whites form stiff, shiny moist peaks. Gradually pour batter over whites, folding only till blended. Pour batter into ungreased tube pan.

4: Bake 1 hour & 10 minutes, or until cake tester comes out clean. Invert pan & let cake cool completely (about 2 hours). When cool, loosen sides with long metal spatula & remove cake & pan bottom. Loosen cake with long thin knife & invert onto a wire rack; place rack on sheets of waxed paper (to catch drips from glaze) & pierce cake all over with a toothpick or skewer.

5: Prepare pineapple-rum topping. Spoon warm topping over cake; cool before serving.

Pineapple-Rum Topping:

3/4 C. pineapple preserves.................1-1/2 C. powdered sugar

1/4 C. freshly squeezed lemon juice...1/4 C. light rum

1: Spoon pineapple preserves evenly over cake.

2: In a small, heavy saucepan over low heat, combine lemon juice & sugar, stirring till just smooth. Remove from heat & stir in rum. Pour evenly over preserves on top of cake.

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