For the coconut cake with dates, line a springform pan with Kronenöl Spezial with fine butter flavor and dust with flour. Preheat oven to 160 °C (upper-lower heat). Sift flour and baking powder and mix with coconut oil.
Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until well frothy (at least 10 minutes). Fold in flour mixture and chopped dates, then Kronenöl Spezial with fine butter flavor.
Pour the mixture into the springform pan, spread to the edges and bake for 1 hour on the bottom rack. Remove from oven, let rest for about 10 minutes, turn out of pan and let cool.
For the snow topping, whip egg whites with salt, add granulated sugar and beat until creamy. Spread the beaten egg white thinly all around the cake with a palette and bake at 220 °C top heat on the middle shelf for approx. 3-4 minutes and let cool.