Drain the cherries well in a sieve. In a bowl, mix the fat, 350 g sugar, vanillin sugar and salt until creamy with the whisks of the hand mixer. Stir the eggs one after the other into the fat-sugar mixture.
Stir in buttermilk as well. Mix flour and baking powder and stir into the mixture quickly. Grease a fat pan of the oven (36 x 41 cm) and dust with flour. Add the dough and smooth it down.
Spread cherries on top.
Mix the grated coconut and 50 g sugar and spread it on the cherries. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Cover with aluminium foil if the cake turns brown too quickly.
Remove and sprinkle with whipped cream. Let it cool down on a cake rack. Whipped cream tastes good with it.