To make the Chocolate Angel Food Cake: Preheat oven to 350°F.

Whisk cake flour, cocoa powder and 3/4 cup of sugar together in a large bowl.

In the bowl of a stand mixer, mix together egg whites, cream of tartar, and salt. Beat until soft peaks form, about 3 minutes or so. With the mixer still running, slowly add the remaining 3/4 cup of sugar. Beat until stiff peaks form, but be sure it's not too much or you'll create butter!

Reduce mixer to low speed. Slowly add flour, vanilla and almond extract. Gently scrape down the sides as necessary. Be careful not to over mix; it should be just barely combined.

Pour into an ungreased angel food cake pan. Bake for 30-35 minutes; until the top springs back when you gently press on it.

Remove the pan from the oven, and invert the pan until it cools completely. Gently run a thin knife around the sides and the bottom until the cake releases.

To make frosting: Beat the cream, sugar and salt at medium speed until stiff peaks form.

Fold in the vanilla and coconut extracts.

Gently, spread the frosting on the cake, with a very light touch so you don't scrape up much of the crumb. You could also make a double batch of frosting in order to make a crumb coat before the outer layer of frosting.

Once frosted, lightly coat with coconut flakes until completely covered. Remember, any imperfections from any crumbs showing through can be hidden with coconut!