1 1/4 cups egg whites (10 to 12)
1 cup plus 2 tablespoons sifted cake flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 teaspoon almond extract
1/2 teaspoon vanilla
1 cup granulated sugar
1/3 cup flaked coconut, toasted

Preparation Instructions:

1. Place egg whites in large bowl about 1 hour in advance.

2. Sift together flour and 1/2 cup granulated sugar 3 times.

3. Add salt to egg whites. Beat until foamy. Add cream of tartar and flavorings. Beat until stiff.

4. Beat in remaining 1 cup granulated sugar, sprinkling 1/4 cup at a time over egg whites. Beat until sugar is just blended.

5. Sift in flour mixture by fourths, folding lightly. Fold in toasted coconut.

6. Push batter into ungreased 10 inch tube pan. Cut through batter to remove air bubbles.

7. Bake at 375 degrees 30 to 35 minutes until cake springs back when lightly touched. Let stand until cold.

8. Loosen with a knife. Invert onto serving dish.

How to toast coconut: Spread coconut on shallow pan. Bake at 350 degrees about 5 minutes, stirring often until golden brown.