Beat the yolks, oil and water until foamy and then stir in the sugar and vanilla sugar.
Beat the egg whites until stiff, mix the flour and baking powder and fold the beaten egg whites and flour alternately into the yolk mixture.
Spread on a baking sheet and bake at 160 °C for about 35 minutes, then let cool.
Melt the chocolate in a bain-marie and let it cool down as well.
Whip the cream until stiff and stir in the chocolate.
Then spread the mixture on the oil cake, sprinkle the coconut flakes on top and chill the cake.
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