Preparation:
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. |
