For the coconut wreath, separate eggs and beat egg whites until stiff. Beat yolks, sugar, orange juice until creamy. Stir in flour, baking powder, coconut and oil.
Fold in the snow and pour the mixture into a cake pan or wreath form. Bake at 180 °C top/bottom heat for about 1 hour.
For the icing, mix the powdered sugar with the lemon juice and brush the coconut wreath with it.
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