Beat the eggs with the water until foamy. Add the sugar and vanilla sugar. Mix flour and baking powder and fold in.
Pour the batter into a springform pan and bake at 175°C for about 40 minutes. Let the cake cool down and cut it in two. For the pudding, heat the cherry juice, mix the pudding powder with the cherry liqueur and cook to a firm pudding. Stir in the coconut flakes. Spread the mixture on the first cake layer.
Place the second cake layer on top and spread with whipped cream, but leave some cream for decorating. Put the third cake layer on top, cover it with cherries.
Prepare the cake glaze according to package directions with the water and spread it over the top. Decorate the cake with the remaining cream.
