2 c. sifted plain flour
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
1/2 tsp. cream of tartar
1 c. egg whites (7)
1 1/2 c. sugar
7 unbeaten egg yolks
1/4 c. cold water
1 tsp. vanilla
1 tsp. almond flavoring
1/4 c. shredded coconut

Heat oven to 325 degrees. Have ready an ungreased tube pan (10 x 4 inches). Sift dry ingredients into bowl. Make a well and add oil, egg yolks, water, vanilla, and almond flavoring. Beat with spoon until smooth or with electric mixer on medium speed for 1 minute. Measure egg whites and cream of tartar into large bowl. Beat until whites until they form very stiff peaks, 3-5 minutes. Do not under beat. Pour egg yolk mixture gradually over beaten whites, folding just until blended. Do not stir. Fold in coconut. Pour into ungreased pan. Bake 55 minutes at 325 degrees then increase to 350 degrees and bake 10-15 minutes longer or until cake springs back when touched. Turn pan upside down with tube over neck of funnel or bottle. Leave until cold. Loosen from sides with spatula. Frost with Fluffy Marshmallow Icing. Sprinkle top and sides with coconut.