Preheat oven to 350 degrees.

Sift together flour, 1 cup sugar, and cocoa. Set aside.

To help egg whites achieve better volume, gently warm them in a double boiler, or in a stainless-steel bowl set over simmering water, until slightly warm to the touch. Transfer egg whites to the bowl of an electric mixer. With the wire whip attachment, begin beating egg whites at low speed, gradually increasing to highest speed. Add cream of tartar and salt after approximately 30 seconds. Beat egg whites until soft peaks form. Gradually add remaining 1 cup sugar and extracts. Continue to beat until soft, moist peaks form. Do not overbeat.

Transfer egg-white mixture to a large mixing bowl (5-quart size or larger). Fold in flour mixture in 3 batches, until just absorbed, being careful not to overmix. Spread batter in an ungreased 10-inch tube pan.

Bake for 50 minutes, or until center is firm to the touch.

Remove cake from oven and invert cake pan onto a funnel or a narrow-neck bottle, and let cool completely (for approximately 2 hours).

Using a spatula, loosen cake and remove from pan. Drizzle glaze over cake. Sprinkle evenly with toasted coconut.

*This cake's rich, chocolatey taste comes from Dutch-process cocoa, which is darker and less acidic than natural, unsweetened cocoa. We used Hershey's Special Dark, which is available in grocery stores throughout the country.

In a medium bowl, combine melted butter and cocoa. Stir until smooth. Add powdered sugar and milk, beating with an electric mixer until smooth. Stir in coconut extract.