Preheat oven to 325 degrees. Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thick and lemon colored. Beat in the orange juice,oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, Beat egg whites on medium speed until foamy. Add cream of tartar; beat untl stiff peaks form. Gradually fold into batter.
Transfer to an ungreased 10 inch tube pan. Bake for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.
For Icing, combine the confectioners sugar, Shortening, and butter until smooth. Spread over top of cake. Spoon pineapple over Icing.