Self-Frosting Angel Cake - cooking recipe

Ingredients

6 egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
1/4 c. plus 2 Tbsp. sugar
1/2 c. sifted cake flour
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 c. flaked coconut

Preparation

Beat
egg
whites
(room temperature) until foamy.
Add cream of tartar and salt. Beat until soft peaks form. Gradually add sugar, two tablespoons at a time, beating mixture until stiff peaks form.
Sprinkle flour over egg white mixture. Fold in carefully.\tGently\tfold
in flavorings.
Pour batter into ungreased
9-inch
square pan. Sprinkle coconut over top. Bake at 325\u00b0
for 30 minutes. Cool in pan about 40 minutes.
Remove cake from pan and cut into squares.