Pass the flour through a fine sieve three times. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Beat the egg white in a large bowl until stiff, adding 1 pinch of salt, sugar and vanilla sugar. Add lemon juice. Beat until a shiny white mass is obtained. Fold in flour.
Pour the mixture into a greased and flour-sprinkled box cake tin (30 cm long) and smooth it down. Bake in the oven for about 45 minutes, then let it cool in the tin on a cake rack for about 30 minutes.
Remove the base from the mould and let it cool down. In the meantime, pour the lychees into a sieve, drain well and collect the juice. Measure 200 ml juice and put it into a small pot. Add brown sugar, bring to the boil and simmer over medium heat for about 8 minutes (results in about 100 ml syrup). Pour into a cup and let it cool down.
Squeeze the lychee out between kitchen paper and chop roughly. Whip the cream and coconut cream with the whisk of the mixer, gradually adding cream stiffener. Draw lychees under approx. 1⁄3 of the cream.
Cut the cake in half horizontally. Sprinkle the syrup evenly on the cut surfaces. Leave to soak in a little. Spread the lychee cream on the bottom cake layer. Place the upper cake layer on top and spread the remaining cream on the cake. Sprinkle the cake with coconut flakes. Leave to cool for about 45 minutes.
Use the remaining egg yolks for spaghetti carbonara. Mix with 75 g grated Parmesan and