(unsweetened) 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. a 1977 Gourmet Mag. favorite