Clean, wash and slice rhubarb diagonally. Cream fat, 200 g sugar and vanillin sugar. Separate 2 eggs. Stir in 4 eggs and 2 egg yolks one after the other. Mix flour and baking powder and stir in alternately with the milk. Spread the dough evenly on a baking tray lined with baking paper (approx. 32 x 39 cm). Spread rhubarb on top.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Mix 150 g sugar and 3 tablespoons grated coconut. Beat 4 egg whites until very stiff, while letting the sugar mixture trickle in. Pour meringue mixture into a piping bag with a large star-shaped spout and sprinkle curls onto the cake. Bake the cake for another 15 minutes. Roast 3 tablespoons of grated coconut in a pan without fat for about 3 minutes, remove. Let the cake cool down, sprinkle with grated coconut and cut into pieces
Waiting time approx. 1 hour