Mix the coconut, condensed milk and vanilla in a large bowl. In another bowl, beat the egg whites and salt on high speed to stiff peaks, then gently fold them into the coconut mixture.

Drop rounded spoonfuls onto parchment-lined baking sheets and bake at 325°F (163°C) for 25 to 30 minutes, until golden. Cool completely, then break into pieces. Use about 6 macaroons for the cake.

Press some macaroon pieces firmly into the bottom of a 9-inch springform pan.

Simmer the dried apricots in 3¼ cups water until tender, about 15 minutes. Puree in a blender and let cool.

Sprinkle the gelatin over ½ cup cold water and let it bloom for 5 minutes. Set the container over simmering water and stir until dissolved, then stir it into the cooled apricot puree.

Beat the butter until soft, gradually add the powdered sugar, then beat in the egg yolks one at a time. Fold in the apricot mixture, lemon zest and lemon juice.

In a clean bowl, beat the egg whites with the salt until frothy. Gradually add the granulated sugar and beat to stiff, glossy peaks. Gently fold into the apricot mixture.

Spread about a quarter of the apricot mixture over the crust and sprinkle with macaroon crumbs. Repeat the layers, finishing with macaroon crumbs.

Refrigerate overnight until set.

Release from the pan and top with whipped cream, apricot halves and chopped pecans.