Preheat oven. Sift an ample amount of flour onto a square of paper.
Measure and sift together into mixing bowl:
2 cups flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup cooking oil
7 unbeaten egg yolks
3/4 cup cold water
1 tsp. vanilla
1 tsp. almond extract
Beat with spoon until smooth. Measure into large mixing bowl:
1 cup egg whites (7 or 8)
1/2 tsp cream
Whip until whites form very stiff peaks. Do not underbeat! Pour egg yolk mixture gradually over whipped egg whites - gently folding with rubber craper just until blended. DO NOT stir!
Fold in 3/4 cup shredded coconut.
Pour into ungreased pan immediately.
BAKE
10 inch tube, 4 inch deep - 325F - 55 minutes, then 350F - 10 to 15 minutes.
13x9 1/2x2 inch. oblong - 350F - 45 to 50 minutes or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of obling pan on 2 other pans. Let hang free of table until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Spread with blush pink butter icing. Sprinkle top and sides with coconut.
Blush Pinkl Butter Icing Recipe:
Cream together 2 cups sifted confectioners sugar, 1/4 cup shortening (part butter flor flavor). Stir in 2 1/2 tbsp. maraschino cherry juice, 1 tsp. vanilla.
Add aditional cherry juice is icing appears too thick.
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