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Using an electric mixer, beat the egg whites, cream of tartar, vanilla and salt until firm peaks form. Working in thirds, add 3/4 cups granulated sugar, beating for 5 seconds between additions. Beat on high speed until stiff, glossy peaks form, about 3 minutes. Working in thirds, gently fold in flour mixture, then fold in the coconut. Scrape into a 10-inch angel food cake pan, smoothing out the top. Bake until golden and the center of the cake springs back to the touch, about 40 minutes. Invert the cake onto a rack or the neck of a bottle and let cool in the pan completely, about 1 and 1/2 hours
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