Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites, salt and 2 tbsp. cold water until stiff, then add 1 packet of vanilla sugar and 100 g sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 12 minutes
Roast the grated coconut without fat, cool down. Drain the pineapple, catch the juice and fill up to 1/4 l with water. Drain cherries and mango separately
Turn the sponge onto a damp tea towel. Remove baking paper immediately. Cool the sponge cake. Then cut in half to make 2 smaller plates
Whip the cream until stiff, adding cream firmer and 2 sachets of vanilla sugar. Spread a good half of the cream on a sponge cake plate. Place the 2nd plate on top. Spread a good half of the remaining cream on top
Cut half of the mango into slices (use the rest for other purposes). Place pineapple, mango slices and some cherries on top of the cake. Mix the icing powder and 2 tablespoons of sugar. Mix with pineapple juice, bring to the boil while stirring. Spread on the fruit. Chill for about 30 minutes. Cut the cake into pieces and decorate with the rest of cream, cherries, grated coconut, etc.