Separate eggs, chill egg whites. Put flour, butter in flakes, 1 pinch of salt, 125 g sugar, baking powder, egg yolks and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for approx. 30 minutes
Select the raspberries and mash them with a fork. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add 200 g sugar and continue beating until the sugar is dissolved. Fold 150 g coconut chips and grated coconut into the beaten egg white
Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Roll out the short pastry rectangularly (approx. 32 x 39 cm) on a floured work surface. Place the dough in the fat pan and spread raspberries on top. Spread coconut meringue on the raspberries, smooth it down and sprinkle with 3 tbsp. coconut chips. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes, remove from oven and let cool on a cake rack. Cut into pieces, arrange. Whipped cream tastes good with it
Waiting time approx. 15 minutes