Self Frosting Angel Food Cake
recipe from Lisa@ The Cutting Edge of Ordinary - original recipe from Cookie Baker Lynn

6 eggs whites at room temperature
½ teaspoon cream of tater
1/8 teaspoon salt
¼ cup plus 2 tablespoons sugar
½ cup sifted cake flour
½ teaspoons vanilla
1/8 tsp almond extract
½ cup flaked coconut

Preheat the oven to 325. Position the rack in the center of the oven.

Beat the egg whites until foamy. Add the cream of tarter and salt. Beat until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, until stiff peaks form.

Sprinkle the flour over the egg white mixture and carefully fold it in. Gently fold in the flavorings.

Pour batter into an ungreased 9-inch square-baking pan. Sprinkle coconut over the top. Bake for 30 minutes, or until wooden toothpick inserted in center comes out clean. Cool in pan about 40 minutes. Remove cake and cut into squares to serve.