Coconut rum cake recipe

Was great fun seeing you all last night!

Am sharing the coconut run cake recipe per Sharon's request.
Steve, I told you this was nut-free but of course it does have coconut, I trust that was OK.

Coconut Colada Chiffon Cake
From: 365 Great Cakes and Pies, by Carol Prager

2 C cake flour
1 1/4 C sugar
1 T baking powder
1 t salt
5 large egg yolks, room temp
1/2 C vegetable oil
1/2 cup cream of coconut (I used coconut milk from a can, like for Thai food)
1/4 dark rum
1 t vanilla extract
1 C flaked coconut
8 large egg whites, room temp
1/t t cream of tartar

- Preheat oven to 350 degs.
- In large bowl, sift together flour, sugar, baking powder and salt. Make well in center.
- In a medium bowl, whisk egg yolks, oil, cream of coconut, rum and vanilla until smooth. Stir in coconut flakes. Pour into center of flour mixture. Gradually whisk liquid ingreds into flour until blended.
- In large bowl, beat egg whites with electric mixer until foamy. Add cream of tartar, beat 3-4 more minutes until whites are stiff but not dry.
- With rubber spatula, genrly fold 1/3 of the egg whites into the cake batter. Repeat with other thirds, mix until just blended. Pour into ungreased tube pan. (OK, I did grease my pan and it came out great - can't say how ungreased would work.)
- Bake 60-75 minutes, until toothpick inserted in center comes out clean and cake springs back when touched gently. Immdiately balance pan on bottle of some sort (to lift into the air and maximize cooling.) When totally cool, invert to unmold. Da ta.
- I served with cut mango and rum sauce (made up: rum, bit of water, lime, sugar, cornstarch.)