Instructions

1. Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.
2. In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
3. In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
4. Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
5. Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets
6. Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan. When cooled, loosen the sides of the cake from the pan and remove the cake. Using a serrated knife, slice the cake gently into three equal layers. Transfer to a serving plate.
7. When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.

Assembly:

1. Fill each layer with whipped cream and berries.
2. Serve immediately.