Preheat oven to 325 degrees F. In a large mixing bowl stir together first four ingredients (through the salt). Make a well in center of flour mixture.
Add the next five ingredients (through vanilla). Beat with a mixer on medium 3 to 5 minutes or until satin smooth.
Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high until stiff peaks form (tips stand straight). Pour batter in thin stream over surface of egg whites; fold in gently. Pour batter into an ungreased 10-inch tube pan.
Bake 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan. Loosen sides of cake from pan; remove cake. If desired, tint Seven-Minute Frosting with a few drops yellow food coloring; frost cake. If desired, sprinkle with Yellow Coconut.
In a large resealable bag combine water and yellow food coloring. Add coconut. Toss coconut in bag to distribute color.
Combine the first five ingredients in the top of a double boiler. Beat with a mixer on low 30 seconds. Place pan over simmering water (upper pan should not touch the water). Cook, beating constantly on low, 7 to 10 minutes or until an instant-read thermometer registers 160 degrees F. Remove pan from heat and transfer mixture to a large bowl. Add vanilla; beat on high until stiff peaks form, about 2 minutes.