Hawaiian Chiffon Cake

Into large mixing bowl, sift flour, sugar, baking powder and salt.

Make a well and add in order: salad oil, egg yolks, pineapple juice and lemon rind.

Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixing bowl until they hold very stiff peaks.

Slowly pour egg yolks mixture over beaten whites, gently folding until just blended.

Fold in coconut.

Pour into thoroughly clean ungreased 10-inch tube pan. Bake in preheated slow oven (325°) for 55 minutes, then moderate oven (350°) for 10 to 15 minutes.

Invert pan.

Hang until cold. Garnish with whipped cream and drained pineapple (crushed).