For the batter, roast the desiccated coconut in a pan without fat and allow to cool. Mix the butter with a hand mixer with a whisk on the highest setting until smooth. Gradually stir in the sugar and vanilla sugar. Stir until a bound mass has formed. Gradually stir in the egg yolks (each egg yolk about ½ minute).
Mix the flour and baking powder, sift and stir in portions alternately with the desiccated coconut on a medium setting. Beat egg whites until stiff and fold in. Pour the dough into a springform pan (Ø 26 cm, base greased) and smooth it out. Put the tin on the wire rack in the oven.
Top / bottom heating: approx. 180 ºC (preheated)
Hot air: about 160 ºC (not preheated)
Gas: level 2-3 (not preheated)
Baking time: approx. 30 min.
Let the base stand in the mold for about 10 minutes, remove it from the mold, turn it onto a wire rack and let the base cool down.
For the topping: heat the jam and spread it on the cake base. Drain the apricots on a colander. Cut 2 apricot halves into wedges and set aside, distribute the rest on top of the jam. Place a cake ring around the base.
Puree the Raffaellos with a hand blender. Beat 500 ml of cream with the cream stiffener until stiff, fold in the Raffaellos and spread the cream on the fruit. Remove the cake ring.
Whip the rest of the cream until stiff and brush the cake with it. Now sprinkle the cake with desiccated coconut (including the edge). To complete the cake, garnish with the apricot wedges and the remaining Raffaellos.
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