Coconut macaroons cake

Ingredients
Butter 8 ounces
Sugar 8 ounces
Eggs 4 or 5
Desiccated coconut 8 ounces
Flour 3 ounces
Baking powder 1 ½ tsp heaped
Coconut essence ½ tsp
Ingredients for macaroons topping
Egg white 4
Sugar 8 ounces
Desiccated coconut 4 ounces
Yellow color few drops
Coconut essence 2 drops
Method
Beat butter adding in sugar little at a time, beat till light and creamy, start adding egg in 1 at a time alternating with sieved flour and baking powder, fold in coconut, grease a round 8 or 9 inches pan line with butter paper, put batter in it, bake for 40 minutes on 180 degree C, take out cake from pan, put in a oven tray upside down, pipe out topping on the cake, starting from the corner edge and finish in the center.
Method for topping
In a pan put 4 egg white with sugar, coconut, yellow color, cook o very low flame stirring continuously when slightly thick remove from fire. Cool slightly, put this mixture in a piping bag, pipe out lines on the whole cake, re-bake on 150 degree C for 20 minutes till top light golden.