Sweet and delicate golden chiffon cake with a hint of lemon. The combination of the chiffon cake, the 7-minute frosting and the toasted coconut is delicious.
Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.
In a large bowl, sift together first 4 ingredients into bowl; make well in center. Add in order next 5 ingredients. Beat until satin smooth.
Add cream of tartar to egg whites; beat till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Bake in 2 un-greased spring-form cake pans at 325 degrees until a knife inserted into the center of the cake comes out clean, approximately 40-55 minutes. Cool on rack. Frost with Seven-Minute Frosting (recipe follows). Sprinkle sides and top with toasted coconut flakes.
Place all ingredients except vanilla in top of double boiler. Beat for ½ minute on low with electric mixer to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms soft peaks, (about 7 minutes, careful not to overcook). Remove from boiling water. If desired, pour into mixing bowl. Add vanilla and beat till of spreading consistency, about 2 minutes.
Frost sides, layer and top of cake. Sprinkle generously with toasted coconut flakes to completely cover cake.