Instructions: For the Cake: Sift together flour, sugar, baking powder and salt into bowl. Make well in center of dry ingredients and add water, oil, egg yolks, grapefruit juice and lemon zest. Beat until very smooth.

Beat egg whites in small bowl with cream of tartar until stiff but not dry. Gradually add egg whites to batter and fold in gently until just blended. Do not stir.

Turn batter into ungreased 9-inch springform pan and bake at 350 degrees until top of cake springs back when lightly touched, about 25 minutes.

Cool in pan on rack 15 minutes. Loosen edges of cake carefully with knife and remove from pan.

For the White Mountain Frosting: Mix sugar, corn syrup and water in small heavy saucepan. Insert candy thermometer and partly cover pan. Bring to boil over medium heat. Remove cover and boil without stirring until drop on tip of spoon will spin 6- to 8-inch thread or thermometer registers 240 to 242 degrees.

Just before syrup reaches proper temperature, beat egg whites with electric mixer until soft peaks form. When syrup reaches correct temperature, set mixer at high speed and pour syrup into whites in slow thin stream. Beat until glossy and firm enough to hold shape. Beat in vanilla extract.

To Assemble: With serrated knife, cut cake in half to make 2 layers. Fill with part of White Mountain Frosting. Frost top and sides with remaining frosting. Sprinkle generously with coconut.

This recipe yields 8 to 12 servings.

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