Light Coconut Chiffon Cake

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius) for optimal baking results.

In a large mixing container, combine the dry ingredients of flour, sugar, baking powder, and salt. Create a central depression in the mixture to facilitate easy incorporation of the wet ingredients.

Meanwhile, whisk together egg yolks, water, oil, vanilla extract, and almond extract in a separate container. Combine the wet ingredients with the dry ingredients, stirring until a smooth consistency is achieved.

In a separate and larger bowl, whip egg whites with a pinch of cream of tartar until stiff peaks form. Gradually pour the yolk mixture into the egg whites, gently folding until just combined.

Fold in flaked coconut to add texture and flavor to the cake batter. Pour the mixture into an ungreased 10-inch tube pan, taking care not to spill any batter.

Bake the cake in a preheated oven for 55 minutes, or until it is done. To ensure the cake is fully cooked, increase the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for an additional 10-15 minutes, or until the top springs back when lightly touched.

Turn the tube pan upside down once the cake is cool to release it from the pan. Remove the cooled cake from the pan and frost with your preferred frosting if desired.