Place the cans of coconut milk into the refrigerator overnight to harden.
Pre-heat the oven to 350 degrees Fahrenheit
Add all of the sugar to a food processor and process for 2 minutes or until super fine.
Next, sift ½ cup of the processed sugar with salt & flour 4 times.
Add the egg whites, water, vanilla extract, almond extract, and cream of tartar to a standing mixing bowl and mix together on low for one minute (with the whisk attachment).
Slowly add the remaining fine sugar to the egg white mixture in the mixer.
Once all the sugar is mixed in, turn the speed of the mixer to medium and allow the mixture to come to medium peaks (10-15 minutes).
Grease an angel food cake pan and dust lightly with a little sifted flour.
Fold the sifted flour mixture into the egg white mixture.
Using a large spoon, scoop the batter into the angel food cake pan in an even layer.
Place the pan into the oven and bake for 35-40 minutes or until the cake starts to turn golden on top & springs back with touch.
Once the cake is done baking, remove the pan from the oven and allow it to cool or at least an hour.
While the cake cools, place the standing mixer bowl into the refrigerator or freezer to chill.
After 30 minutes of chilling the mixing bowl, remove it from the refrigerator & open the cans of coconut milk.
Scoop the top, hard part, of the coconut milk into the standing mixer (you can save the liquid for smoothies or other recipes).
Add the powdered sugar to the mixer & whisk the coconut cream and powdered sugar together until mixed well & creamy.
Once the cake is done cooling, remove it from the pan.
Top the cake with coconut whip & fruit of choice.