This decadent Angel Food Coconut Cake is the perfect compliment to any celebration!
Preheat oven to 325°F, with rack in the lower third of the oven.
Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
Pour the heavy cream into a chilled stand mixer bowl (fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.