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Parve
Medium
4 Hours
Diets 
12 eggs, separated
2 cups sugar
2 tablespoons Gefen Vanilla Sugar
1/2 cup oil
1/2 cup orange juice
2 cups Mishpacha Flour
10 ounces Kineret Whipped Topping
1 container ready lemon cream (from a baker’s supply store)
1/3 cup shredded coconut
2 tablespoons grated lemon rind
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.
Photography by Periphotography.com
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how do you make lemon rind? is there anyone that I can replace it with?