4 egg whites
1 teaspoon baking powder
1 cup white sugar
1 cup vegetable oil
1 cup brown sugar
1 cup margarine
3/4 cup white sugar
1 cup orange juice
3/4 cup white sugar
1 egg
1 teaspoon lemon zest
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup flaked coconut
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the egg whites and baking powder. Beat in the flour, one cup at a time, beating well after each addition. Beat in the white sugar gradually, then beat in the oil, one cup at a time, beating well after each addition. Mix the margarine, brown sugar and white sugar until well blended. Beat in the flour mixture alternately with the orange juice, egg and lemon zest. Pour or scoop the batter into the prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning out.
During the time that the cake is cool, mix together the 2 cups flour, coconut, brown sugar and vanilla extract. Spread evenly on cooled cake surfaces.
Turn out onto a bar, and put a layer of cake on top of it. Whip the egg whites and lemon zest into a stiff layer with the whip. Roll the chilled cake in the remaining sugar. Put 1/2 cup of the mixture in the center of the cake and store it in the refrigerator to keep it from settling across the surface.
When the cake has cooled, Beat 1/2 cup lemon ricotta in 4 tablespoons of water to make a custard-like consistency. Combine remaining 1 cup ricotta in 2 tablespoons of water; roll into a jumbo ball and place on top of cooled cake. Beat 1/2 cup lemon ricotta with the remaining water and beat into the crumb mixture into a lattice. Serve warm or cold.