Egg white cake with coconut topping

I had 6 egg whites leftover from making ice cream, and happened upon this recipe.  It turned out to be a great light cake to go with the ice cream!

6 egg whites at room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1/4 cup plus 2 Tbsp sugar
1/2 cup sifted cake flour
1/2 tsp vanilla extract
1/8 tsp almond extract
1/2 cup flaked coconut

1- Preheat oven to 325 deg. F. Position rack in the center of the oven.

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

3- Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavoring.

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