Preheat the oven to 250 degrees. Line two baking sheets with parchment paper. Use a tiny bit of butter to attach the bottom of the paper to the baking sheets. Butter the paper lightly and dust with confectioner’s sugar. Trace the outline of a 9-inch pie plate, creating a 9-inch circle on each sheet of the parchment. Set aside.
In the bowl of an electric mixer, use a whisk attachment to beat the egg whites on low speed until frothy. Increase the speed to medium-high and beat until soft peaks form. On medium speed, add the cream of tartar. Slowly add the superfine sugar and beat until soft peaks form, about 5 minutes. Add the lemon juice and vanilla and beat until incorporated.
Using a spoon or a rubber spatula carefully spread the meringue mixture over the marked circles. You don’t need to be overly precise. The idea is this: You want one circle to act as the base of the cake. Use your rubber spatula to smooth the meringue out into the circle to create a flat, even base. The second circle should have a slight rim and a depressed center (which will later be filled with the whipped cream and fruit) and will act as the top, show-off layer of the cake. Use a rubber spatula to create an indent in the center, pushing the meringue mixture out away from the center and off to the sides. Bake both layers for 1 hour and 20 to 30 minutes, until the meringue feels crisp on the outside. Turn the oven off and leave your meringue in the oven for another hour. Let it cool on the baking sheet and very carefully remove with a large spatula. (The meringue can be made a day ahead of time and stored in a dry spot, a tin or keep it in the turned-off oven.)
Just before you are ready to serve the cake, whip the cream in a large bowl of an electric mixer. Add the sugar and vanilla and whip until just firm peaks form.
Place the flat layer of the meringue on a large serving plate. Add less than half of the whipped cream and, using a rubber spatula, spread the cream over the meringue, making sure not to place it too close to the edges. Scatter 1 1/2 cups of the fruit on top, pressing them into the cream slightly. Carefully place the top layer of the meringue over the cream and fruit with the depressed center up. Fill the center of the meringue with the remaining whipped cream and arrange the remaining fruit on top, scattering different types of fruit to create a colorful topping. Sprinkle the toasted coconut on top of the fruit, if using. (The cake should not be assembled with the cream and fruit more than 20 minutes before serving or it will soften. Refrigerate if not serving immediately.)

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