Lightly roast the grated coconut in a pan without fat. Stir the fat and sugar until creamy. Stir in eggs bit by bit. Mix flour, baking powder and grated coconut, except for one tablespoon, and stir into the fat egg mass with the milk. Grease a springform pan (26 centimetres diameter), sprinkle with breadcrumbs, fill in the dough and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20 minutes.
Leave to cool in the mould. Soak the gelatine in cold water. Whip cream until stiff. Mix yoghurt, sugar, vanillin sugar, lemon juice and zest. Squeeze the gelatine, dissolve and stir into the lemon yoghurt. Fold in the cream. Spread the yoghurt cream on the base, smooth it down and put it in a cool place. Cut watermelon into thin slices. Remove the flesh from the skin. Drain melon slices on kitchen paper. Cut out balls from the cantaloupe melon with a ball cutter.
Spread the yoghurt cream on the base, smooth it down and put it in a cool place. Cut watermelon into thin slices. Remove the flesh from the skin. Drain melon slices on kitchen paper. Cut out balls from the cantaloupe melon with a ball cutter. Spread the melon slices and balls on the cake. Leave the cake to set in the refrigerator for at least three hours. Carefully remove the cake from the edge of the springform pan with a knife and take it out of the pan. Sprinkle with remaining coconut flakes before serving. Decorate with lemon balm. Makes twelve pieces
Spread the melon slices and balls on the cake. Leave the cake to set in the refrigerator for at least three hours. Carefully remove the cake from the edge of the springform pan with a knife and take it out of the pan. Sprinkle with remaining coconut flakes before serving. Decorate with lemon balm. Makes twelve pieces