Beat egg whites until stiff. Add sugar and salt at the end. Continue beating until the mixture is very shiny and the sugar has dissolved as much as possible. Fold the grated coconut and chocolate drops into the meringue.
Line the bottom of a springform pan (26 cm Ø) with baking paper and grease the rim. Fill in meringue and spread loosely until just to the edge.
Bake in the preheated oven, 2nd rail from below (electric oven: 150 °C/ convection oven: not suitable/ gas: see manufacturer) for approx. 1 hour. Carefully remove the base from the edge with a knife and allow to cool in the mould with the oven door open.
Remove the base from the pan and remove the baking paper.
Clean, wash, drain and halve the strawberries. Mix the vanillin sugar and cream setting agent. Whip the cream until stiff, allow the sugar mixture to trickle in. Spread the cream on the cake and spread it loosely.
Spread the strawberries over the cream. Warm the fruit spread slightly while stirring and drizzle over the strawberries.