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1. Toast the coconut. In a small, shallow pan, melt 1 tablespoon of butter over medium heat on the stove.
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Stir with lemon juice. Add the toasted coconut and sugar and stir frequently until the edges become
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golden brown, about 5 to 7 minutes. Be careful not to burn it. Transfer to a plate and cool to room
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temperature.
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2. Prepare the buttercream base. Whisk egg whites and 1 cup of sugar for 3 to 5 minutes in a heatproof
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bowl set over a pan of simmering water, until meringue is hot to the touch. The sugar granules will be
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dissolved and the liquid will look like fluffy marshmallow cream, but thinner.
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3. Remove bowl from the heat and beat for 5 minutes on medium speed using a hand mixer or a stand
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mixer fitted with a whisk attachment. Change to a paddle attachment if using a stand mixer, and add
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half of the soft butter. Mix until smooth, before adding the next half to combine. Scrape the sides of the
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bowl with a spatula and give it a quick stir. Beat with the mixer for another 6 to 10 minutes to thicken.
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Scrape the sides and lower the speed to medium, and gradually add lemon juice and vanilla.
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4. Fold in 3/4 cup of toasted coconut.
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Assemble the Cake
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1. Dot 3 3inch strips of parchment paper with the icing. Use the icing to stick the 3 strips into a triangle on
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a plate or cake stand. Place cake on top of the strips. This will help keep the icing process clean.
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2. Spread icing on the top and sides. Sprinkle and pat toasted coconut on the top and sides.
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3. Slowly pull the parchment strips and add frost to the sides as needed.
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This cake is best served on the day it is made, but can be refrigerated and will keep moist for a couple of days.
