Instructions: Grease and flour a 10-inch tube pan; set aside. Preheat oven to 350F. In a large bowl, beat eggs lightly. Add oil, 1 cup sugar and cream of coconut; beat until thick and foamy. Drain pineapple, reserving 1/2 cup syrup for glaze. To egg mixture, add drained pineapple, 2 tablespoons liqueur and orange peel. In a medium bowl, combine flour, baking powder and baking soda; stir into egg mixture. Pour batter into prepared pan. Bake in preheated oven 45 to 55 minutes or until a wooden pick inserted off center comes out clean. Let stand in pan for 10 minutes. Invert onto a wire rack; remove pan.

Cool completely. In a small saucepan, combine cornstarch, 2 tablespoons sugar, reserved pineapple juice and orange juice. Stirring, cook until thickened. Stir in 1 tablespoon liqueur; cool 5 minutes. Spoon or brush war, glaze over cooled cake. Let stand until glaze sets. Slice; arrange on platter or serving plate.

To make ahead: Bake cake up to 24 hours ahead; wrap airtight. Prepare glaze; brush over cake 2 or 3 hours before serving. Cover to prevent drying.

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