Coconut Angel Food Cake

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. 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.

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.

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.

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. 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.

Spread top and sides of the cake with the frosting and coat the
outside with the toasted coconut.