Ingredients

3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweeten
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Frosting:
1 1/4 c Sugar
2 lg Egg whites
1 t Orange zest, grated
1/4 c Orange juice, strained
1 tb Corn syrup
1 c Coconut, shredded and toaste

Directions

1. Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.
   
2. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a
   little at a time. Add the vanilla and almond extract, and beat the whites
   to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time.
   Sift the flour over the whites in 4 batches, folding it in gently after
   each sifting. Fold in the coconut.
   
3. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours.
   
4. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
5. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
   syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
6. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks.
   
7. Spread top and sides of the cake with the frosting and coat the outside
   with the toasted coconut.