Beat egg whites until very stiff. Sprinkle sugar and salt into the mixture. Fold the grated coconut and chocolate drops into the meringue. Line the bottom of a springform pan (26 cm Ø) with baking paper.
Fill in meringue and spread loosely. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: see manufacturer) for approx. 45 minutes.
Let the cake cool down with the oven door open. Then take out, carefully loosen the edge with a knife and let it cool in the mould on a cake rack. Remove the base from the mould. Mix the vanillin sugar and cream thickener.
Whip the cream until stiff, allowing the cream setting mixture to trickle in. Spread the cream on the cake and spread it loosely.
Select the raspberries and spread them on the cream. To decorate, roast grated coconut in a pan without fat until golden brown. Remove, let cool and sprinkle on the cake. Dust with icing sugar.