Coconut Snowballs

Directions
Preparation:40min  ›  Cook:40min  ›  Ready in:1hour20min 

1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon essences.
3. In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make the icing: Combine 1 1/2 cups sugar, 2 egg whites, golden syrup and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until icing is thick enough to spread.
6. To make the snowballs: Cut cake into 5cm squares. Trim corners of each square, leaving rounded edges. Spread top and sides with icing. Sprinkle coconut generously over icing.