Preheat your oven to 350 degrees F (180 degrees C).
In a double saucepan melt White Chocolate (200 gram) and Butter (80 gram). Let it sit till slightly cool
Fold in the Egg (5) one by one, Salt (1/2 teaspoon), and Unsweetened Shredded Coconut (28 gram), stirring constantly.
In a separate clean bowl whip up the egg whites with the Granulated Sugar (100 gram), until you get a stiff merengue.
Gently fold in 1/3 of the meringue to the other bowl. Then slowly add the rest. You will get a very airy and fluffy mixture.
Butter a 6-inch springform pan, pour in the mixture, and bake it in the preheated oven for 30-40 minutes.
Remove from the oven and allow it to cool down for 15 minutes. The cake will sink in, this is totally normal, do not panic! Remove the cake from the pan, sprinkle with powdered sugar and decorate with fresh fruit if you fancy.