Ingredients:
Cake:
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 (unsweetened)

Frosting:
TOP 1 1/4 c Sugar
TOP 2 lg Egg whites
TOP 1 ts Orange zest, grated
TOP 1/4 c Orange juice, strained
TOP 1 tb Corn syrup
TOP 1 c Coconut, shredded and toasted

How to make this recipe:
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 275 F 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 140 F 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.

Recipe from: Gary Clayton - RiverRatt.Com