Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, salt and 2 tbsp. cold water with the whisks of the hand mixer until stiff. Add 75 g sugar.
Beat the yolks one after the other. Mix flour, baking powder and cocoa, sieve on top and fold in. Spread the sponge mixture into the mould. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 20 minutes. Take out and let cool down.
In the meantime, roast the grated coconut in a pan without fat until golden brown. Let it cool down on a flat plate. Pour the pineapple into a sieve and drain. Remove the sponge cake from the mould. Close the rim of the mould or a cake ring around the base.
Spread the bottom with jam and cover with pineapple. Whip 500 g cream with the whisks of the hand mixer until stiff. Add vanilla sugar, 2 teaspoons sugar and cream setting agent. Fold in the grated coconut, except for something for decoration.
Spread the cream on the pineapple. Put the cake in a cool place for at least 1 hour.
Chop the chocolate and coconut fat. Heat 100 g cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Spread on the coconut cream. Put the cake in a cool place for another 1-2 hours.
Loosen the cake ring or rim. Decorate the cake with remaining coconut flakes and Mikado sticks.