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1
Preheat the oven to 350 degrees.
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2
Butter and flour muffin tins or dome shaped baking molds and set aside.
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3
Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter.
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4
Cream the butter and add the sugar.
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5
Continue mixing to blend well.
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6
Add the vanilla, almond and lemon rind and mix well.
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7
Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions.
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8
Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up.
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9
Bake for 20 to 25 minutes until batter is firm to the touch in the center.
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10
Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat).
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11
Frosting: Place all of the ingredients except the vanilla in the top of a double boiler (not over the heat yet).
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12
Beat with a mixer thoroughly.
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13
Place over boiling water and beat continuously until the frosting is stiff and holds peaks.
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14
Take off the boiling water and add the vanilla, then continue to beat until cool.
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15
Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color.
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16
Toss until food coloring is well mixed in and the coconut is the desired color.
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17
Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs.
