INGREDIENTS
2
Egg whites
1
jar Lemon curd
2 tbsp
Lemon juice, fresh
100 g
Caster sugar
3
drops Food colouring, yellow
450 g
Icing sugar mixture
195 g
Coconut
200 g
Butter
125 milliliters
Water, hot
2 (450g in total) unfilled sponge cake slabs (see note)