• Preheat the oven to 350°F (180°C).
• Whisk the egg whites together with the cream of tartar and salt. Continue to whisk whilst gradually adding in the sugar. Beat until the egg whites hold stiff peaks, then whisk in the vanilla and almond extracts.
  6 egg whites, 1 tsp cream of tartar, 1/4 tsp salt, 3/4 cup (150 g) granulated sugar, 1/2 tsp vanilla extract, 1/2 tsp almond extract
• Sift the flour into the bowl. Also add the coconut to the bowl. Fold it all together with a rubber spatula until just mixed.
  1/2 cup (60 g) all purpose flour, 1/2 cup (40g) desiccated / shredded coconut
• Pour the batter into an angel food cake/bundt cake / tube pan (if you use a bundt pan, I'd say you should grease it or make sure it's non-stick). and bake for 20-30 minutes. Leave to cool upside-down, on a wire rack. Once cool, loosen the edges with a palette knife and turn out onto a serving plate.

When ready to serve - add the toppings

• For the frosting, stir together 1/2 cup of the yogurt with all the powdered sugar and vanilla extract. Frost the cake with this, then use the additional yogurt to spoon + swirl on top. Decorate with your choice of toppings.
  1 cup (220g) Greek Yogurt, 2 tbsp powdered sugar, 1 tsp vanilla extract, toppings: fresh fruit