PINA COLADA CAKE

3/4 cup butter
1 1/2 cups sugar
5 eggs, separated
2 cups sifted cake flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3/4 cup canned frozen pina colada mix, thawed
1 cup crushed pineapple, drained (reserve syrup)
1 cup fresh shredded coconut
OPTIONAL TOPPINGS:
reserved pineapple syrup
toasted coconut

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.

Cream butter and sugar. Add egg yolks, one at a time, beating well with each; set aside.

Sift together cake flour, baking powder, soda and salt. Add sifted dry ingredients alternately with pina colada to the creamed mixture. Fold in drained pineapple and coconut; set aside.

Beat egg whites until stiff and carefully fold into batter. Pour batter into prepared pan.

Bake at 350 degrees F for 40-50 minutes or until cake springs back when touched.

May sprinkle pineapple syrup and toasted coconut over top of cooled cake, if desired.

Source: Newspaper Clipping