4 cups white sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
4 eggs
1 (9 inch) prepared lemon cake mix
1/2 cup water
1/3 cup flaked coconut
1/2 cup butter, melted
1/3 cup white sugar
1/2 teaspoon vanilla extract
4 egg whites
Prepare and bake vanilla cake mix according to package directions. (Note: Mix 3/4 cup water and 1/3 cup white sugar together to make the meringue. Heat oven to 400 degrees F. Stir in coconut, melted butter, and vanilla.)
Divide batter into two bottoms of a 9-inch springform pan. Bake in preheated oven for 45 to 50 minutes. Cool 10 minutes in baking pan on wire rack before removing from oven. Cool completely. In a large bowl, beat egg whites until soft peaks form. Gradually add half of the sugar to whites, ending with lemon peel. Continue to beat egg whites until stiff peaks form. Return cooled whites to pan, and beat egg whites and sugar together until stiff peaks form. Continue adding egg yolks until meringue becomes stiff.
Pour mixture back into pan, and continue to beat for another 30 to 40 minutes, or until meringue starts to thicken.
In a small bowl, beat egg whites until foamy. Add cold water, and beat until soft peaks form. Spread meringue over cooled pie, and refrigerate for 2 hours, stirring occasionally. Chill 10 minutes before serving.