Heat the oven to 325°F (165°C). Set out an ungreased 10-inch angel-food or tube pan; do not grease the sides because the batter needs to cling to the pan as it rises.

Whisk the cake flour with ¾ cup of the sugar, then sift the mixture two or three times. This extra sifting distributes the sugar and keeps the finished cake light.

Beat the room-temperature egg whites with the cream of tartar and salt until foamy. Gradually add the remaining ¾ cup sugar and continue beating until the whites are glossy and hold medium-stiff peaks.

Beat in the vanilla extract and coconut extract. Fold the flour mixture into the whites in several additions, then gently fold in the 1 cup of shredded coconut without deflating the batter.

Transfer the batter to the ungreased tube pan and smooth the top. Bake for 45–55 minutes, until the top is golden and springs back lightly when touched.

Immediately invert the pan onto its feet or over a bottle and cool the cake completely upside down. Once cool, run a thin knife around the edges and release the cake from the pan.

For the topping, use a chilled mixing bowl and beaters to whip the heavy cream, solid coconut cream, confectioners’ sugar, vanilla, and coconut extract to medium-stiff peaks. Spread the topping over the completely cooled cake.

Spread the decorating coconut on a baking sheet and toast it at 325°F for 5–8 minutes, stirring once or twice, until lightly golden. Let it cool briefly, then cover the frosted cake with the toasted coconut and serve.