Bottom: Toast the dessicated coconut in a pan until they have a gold-brownish colour. Then put them aside and let them cool.

Mix the butter, sugar, vanilla sugar and the eggyolk

Mix the flour with the baking powder and give it to the coconuts. Then give this to the mixture from step 2.

Beat the egg white until stiff and give it slowly to the rest (with a spoon)

Give the mixture in a springform in which you've put baking paper (only on the bottom).

preheat oven to 180°C

Put the mixture for ~30 minutes in the oven.

Topping: Mix the low fat yoghurt, curd, sugar and the juice of half a lemon with the gelatine and put it into the fridge.

Whip the cream, chop the pineapple into litte pieces (as thick as your thumb) and give this with 100 grams of the coconuts to the mixture from step 8.

Give the mixture with the help of a cake ring on top of the bottom part.

Toast 50 grams of the dessicated coconuts in a pan until they are gold-brown and spread them on the top of the gateau.

if you want, you can add 12-14 raffaellos in a circle on top of the gateau.