Countertop: Whisk the egg whites with a pinch of salt. Add the sugar one at a time and mix until a hard foam is obtained. Pour the oil and mix to blend. Mix the flour and almond powder with the baking powder. Pour over the foam several times and incorporate easily.
Wallpaper a 20x30 cm tray with baking paper. Pour the composition, level it and put it in the preheated oven at 180 degrees for about 30-35 minutes. The toothpick test is done. Allow to cool well then cut in half.
Cream: The box of coconut cream is shaken well before opening. Pour into a bowl and mix to blend.
The mascarpone is mixed with vanilla powdered sugar. Pour a little coconut cream and mix.
Put the white chocolate in a saucepan with the milk and let it heat up until it melts completely. Allow to cool slightly then pour a little over the coconut cream and mascarpone.
Gelatin is hydrated in the 80 ml of milk for 10 minutes then heated slightly until the granules dissolve (do not let it boil). Pour the melted gelatin over the cream and mix well.
Place a food foil over the tray in which the top is baked. Put the first countertop and pour more than half of the coconut cream on top (about 2 thirds). Cover with the second countertop and pour the rest of the cream on top.
Put the tray in the fridge until the next day. Remove from the cold, transfer the cake to a plate, remove the cling film and sprinkle coconut flakes on top. Portion and serve.