Bake a white cake in two 8" or 9" rounds.
2 egg whites
1/2 cup sugar
1/4 cup white syrup
2 Tbsp. water
pinch of salt
1 tsp vanilla
Beat the egg whites until frothy. Set them aside for a minute. Boil the sugar, syrup, water, and salt until it spins a thread when poured from a spoon. To do this: scoop some of the cooking syrup and dribble it back into the pan in a small stream. When the stream gets very thin, the rising steam will blow the thread of syrup up and away from the pan. At first it will only fly a little bit. When it's ready it will fly up and away from your hand. Remove pan from heat. Begin beating the egg whites again. Very slowly pour the hot syrup into the eggs as you continue beating them. Let beat until soft peaks form. Add vanilla and beat a bit more.
Frost and layer white cake. Sprinkle top with coconut and press it onto the sides as well.