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1
For the Cake: Sift together flour, sugar, baking pwdr and salt into bowl.
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2
Make well in center of dry ingredients and add in water, oil, egg yolks, grapefruit juice and lemon zest.
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3
Beat till very smooth.
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4
Beat egg whites in small bowl with cream of tartar till stiff but not dry.
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5
Gradually add in egg whites to batter and mix in gently till just blended.
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6
Don't stir.
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7
Turn batter into ungreased 9-inch springform pan and bake at 350 degrees till top of cake springs back when lightly touched, about 25 min.
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8
Cold in pan on rack 15 min.
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9
Loosen edges of cake carefully with knife and remove from pan.
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10
For the White Mountain Frosting: Mix sugar, corn syrup and water in small heavy saucepan.
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11
Insert candy thermometer and partly cover pan.
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12
Bring to boil over medium heat.
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13
Remove cover and boil without stirring till drop on tip of spoon will spin 6- to 8-inch thread or possibly thermometer registers 240 to 242 degrees.
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14
Just before syrup reaches proper temperature, beat egg whites with electric mixer till soft peaks form.
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15
When syrup reaches correct temperature, set mixer at high speed and pour syrup into whites in slow thin stream.
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16
Beat till glossy and hard sufficient to hold shape.
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17
Beat in vanilla extract.
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18
To Assemble: With serrated knife, cut cake in half to make 2 layers.
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19
Fill with part of White Mountain Frosting.
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20
Frost top and sides with remaining frosting.
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21
Sprinkle generously with coconut.
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22
This recipe yields 8 to 12 servings.
