Sift 1/2 cup sugar and flour together 3 times; set aside. Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale. Add coconut extract; beat at medium speed 3 minutes or until thickened. Set aside.
Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully. Fold egg yolk mixture and vanilla into egg white mixture.
Coat the bottom of a 10-inch tube pan with cooking spray. Pour batter into prepared pan, spreading evenly. Bake at 350° for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. Place cake on a serving plate.
Combine powdered sugar and pineapple juice in a small bowl, stirring until smooth. Drizzle over cooled cake.