Aloha Chiffon Cake>Betty Crocker circa 1961

My Niece and I made this cake for a family meal. It took less than 2 hours to complete. I'm not including the cooling time in this. It was a light cake and the topping was perfect because of the summerish temperature.

Large Cake;
2 1/4 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 egg yolks, unbeaten
3/4 cup cold water
2 tsp vanilla
2 tsp grated lemon rind
1 cup egg whites (7 or 8)
1/2 tsp cream of tartar

Heat oven 325. Use a tube pan. DO NOT GREASE PANS.
Measure flour by dip-level-pour method or by sifting. Blend flour, sugar, baking powder and salt in bowl. Make a well and add in order; oil, egg yolks, water, vanilla and rind. Beat with spoon until smooth. Measure egg whites and cream of tartar into large mixing bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake. Invert on funnel. Let hang until cold.
Bake 10" tube at 325 for 55 min, then 350 for 10 to 15 mins
Bake  9" tube at 325 for 50 to 55 minutes.

The good news is you can slightly screw the recipe up and it still comes out wonderful! I didn't add the water at the time I was supposed to, I added it at the end when the batter didn't look right. Folded the batter together with the egg yolk mixture-it all came out good. 
With just that part of the cake there are a lot of varieties the book offers. I chose this one b/c I had a helper and it seemed like a recipe Miss Tc and I would enjoy working on together.
The part to make it the Aloha part is now coming up

Split the Chiffon Cake into 3 layers. Whip 3 1/2 cups whipping cream and 1 cup sifted confectioners sugar until lit forms soft peaks. Put cake together with Fillings (below). Frost cake with remaining whipped cream, to which 2 tsp rum flavoring has been added. Cover entire cake 1 1/2 cups crushed peanut brittle, about 1/2 lb. Chill or freeze cake before serving. If frozen, thaw 2 to 3 hours before serving.

Pineapple filling:To 2 cups whipped cream, add a few drops green food coloring, 1 /2 tsp vanilla and 1 cup well drained crushed pineapple.

Coconut Filling:To 2 cups whipped cream, add a few drops red food coloring, 1 1/2 vanilla and 1/2 cup shredded coconut, cut up.

You could probably get away with using whipped topping in the fillings, but I love the taste of homemade whipped topping better than the store bought. Also I didn't have the peanut brittle, but I had these really cute tropical marshmallows, so we cut them in half and used them instead.

A big thanks go to Miss TC, the cake wouldn't have been the same without her.