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Mix eggs, powdered sugar, vanilla sugar and a little salt in a bowl. Sift the flour and baking powder, then add to the mixture. Mix all the ingredients together before adding the milk, coconut and oil. Mix everything well until well combined. Transfer the dough to a tray lined with baking paper. Place the tray in the heated oven and bake at 180 degrees for about 25 minutes.
After it has cooled, pierce the finished crust with a fork and apply a mixture of milk and powdered sugar with a brush. While simultaneously mixing the raspberries and sugar in a saucepan, let the gelatin soak and expand in the water.
When the gelatin is dissolved, add it to the mixture and continue to stir constantly while it cooks for a few more minutes.
After you have prepared the crust, continue to pour the mixture on it and press it down to make a flat surface. Leave to cool in the fridge for two hours. In a separate bowl, mix the sweet cream and sugar, then mix the cream cheese into the mixture with a mixer.
Gently stir in the coconut. When the filling is ready, pour it over the jelly and decorate with grated white chocolate. Return the bowl to the refrigerator and let it cool for about two hours.
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