Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of a springform pan (18 cm Ø) with baking paper. Mix flour and baking powder for the sponge cake. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff with the whisks of the mixer, adding 100 g sugar and vanilla sugar. Stir in the egg yolks. Sift the flour mixture on top and fold in carefully. Fill the sponge mixture into the mould and smooth it down. Bake in a hot oven for 15-20 minutes. Take out and let it cool down on a cake rack.
Soak 7 sheets of gelatine in cold water for about 5 minutes. Remove the sponge cake from the tin and remove the baking paper. Halve the base horizontally and place a cake ring around the lower base. Stir the jam until smooth, brush the bottom of the cake with the jam, leaving about 1 cm free.
For the coconut cream, mix coconut milk, lime juice, 100 g sugar and coconut flakes. Squeeze the gelatine well and dissolve in a small pot at very low heat. Stir 2 tbsp. coconut cream into the gelatine, then stir everything into the rest of the cream. Whip 200 g cream until stiff, fold in. Spread the cream on the lower cake layer, then place the upper layer on top. Chill for at least 3 hours.
For the "blood", thaw the raspberries at room temperature. Soak 2 sheets of gelatine. Puree the raspberries with 2 tbsp. sugar and pomegranate juice, pass through a sieve. Squeeze out the gelatine, dissolve at low heat. Stir a little puree into the gelatine, then stir everything into the rest of the puree. Chill until it begins to gel easily. Stir several times in between.
Whip 200 g cream until stiff. Remove the cake from the ring, place on a cake plate and spread the cream all around. Carefully spread the gelling puree on the cake. Refrigerate again for about 1 hour.