Beat egg whites until stiff, adding sugars. Add yolks and remaining ingredients.
Pour into two cookie sheets lined with Gefen Parchment Paper. Bake at 350 degrees Fahrenheit for 20 minutes. Do not overbake.
Freeze for 15 minutes. Invert cake and remove paper.
Beat whipping topping until peaks form. Spread half onto one cake. Spread lemon cream over second cake. Freeze until set.
Invert whipped creamed cake over lemon creamed cake for creams to meet. Spread second half of whipping topping on top of cake.
Sprinkle shredded coconut and lemon rind to cover. Freeze for half an hour.
Trim edges. Cut into one-and-three-fourths-inch squares.
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