Using an electric mixer, beat the eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add erythritol and continue beating on high speed ~5 min.
The mixture will be thick and fluffy. Add soft coconut oil in thirds, and mix slowly.
Slowly fold in shredded coconut.
Pour the batter into the prepared pan. Bake for 20 minutes.
Dissolve gelatine according to instructions.
Mix together mascarpone, cream cheese, erythritol, and vanilla extract matcha powder and mix. Add dissolved room-temperature gelatine.
After the sponge is baked and cooled down, pour over the filling and refrigerate overnight.
Can be stored in a fridge up to 5 days, of frozen up to a month,
