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1
Preheat an oven to 350F.
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2
Sift the sugar 3 times onto a sheet of waxed paper.
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3
Sift the flour 3 times onto another sheet of waxed paper.
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4
In a medium bowl, combine the sifted sugar and flour with the salt and sift together.
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5
Set aside.
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6
In a large, clean, dry bowl, whisk the egg whites for about 3 minutes, or until frothy.
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7
Add the cream of tartar and then, using an electric mixer on medium speed, beat until moist, soft peaks form.
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8
Be careful not to overbeat to the stiff-peak stage.
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9
Beat in the orange zest and almond extract.
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10
Dust a little of the flour mixture on top of the egg whites, then fold it in.
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11
Repeat, in small portions, until all the dry mixture is folded in and the batter is light and airy.
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12
Pour the batter into an ungreased 10-inch angel food cake pan with a removable bottom.
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13
Bake for 40 to 45 minutes, or until a toothpick inserted into the top comes out clean.
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14
Immediately place the pan upside down on the pan feet, or invert it on the neck of a bottle.
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15
Let cool thoroughly at least 1 1/2 to 2 hours before removing from the pan.
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16
Transfer the cake to a cake plate.
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17
To make the frosting: Using an electric mixer on medium high speed, whip the cream until it forms soft peaks.
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18
Beat in the sugar until stiff peaks form.
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19
Spread the cake top and sides with swirls of whipped cream.
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20
Sprinkle generously with coconut flakes, pressing them onto the sides.
