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1
Set a rack in the middle level of the oven and preheat to 375 F.
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2
In a medium mixing bowl, combine the sugar, flour and coconut; set aside.
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3
In another bowl, whisk the egg whites with the salt until smooth, then whisk in the lemon zest and butter. Whisk in about half the dry ingredients, then use a rubber spatula to fold in the remainder.
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4
Spoon the batter into the prepared pans, filling them about two thirds full. Sprinkle the top of each cake with a pinch of shredded coconut.
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5
Bake the cakes until they are well risen and deep golden and they are firm when pressed with a fingertip, about 15 minutes. Invert them to a rack, then immediately turn them right side up and let them cool completely.
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6
Serve these after dessert with coffee, or as part of an assortment of desserts.
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7
Keep the cakes loosely covered with plastic wrap on the day they are made. Arrange them in a tin or plastic container with a tight-fitting cover in one layer and refrigerate them for longer storage. Bring to room temperature before serving.
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8
Substitute ground blanched almonds or a combination of ground hazelnuts and ground almonds for the coconut.
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9
Before baking, sprinkle the top of each little cake with a pinch of shredded sweetened coconut (substitute chopped almonds or hazelnuts for the variation above).
