Mix the soft fat with 200 g sugar, vanilla sugar, lemon zest and salt until thick and creamy. Separate 5 eggs, chill the egg whites. Gradually stir the 5 egg yolks and 3 whole eggs into the creamy fat mass, alternating with the cornstarch. Mix 300 g flour and baking powder, add and stir in briefly.
Grease the oven pan and spread the dough on it, mix the sour cherries with 1 tablespoon flour and sprinkle on the dough. Bake in a preheated oven at 175 degrees for 25 to 30 minutes.
Beat the egg whites until stiff and pour in 300 g of sugar. Add the lemon juice and beat in the same way. Pull the desiccated coconut under the firm egg whites and spread the meringue mass in loose waves on the pre-baked cake. Leave a 1 - 2 cm wide border free all around.
Bake the cake at the same temperature for another 20 minutes.