Preheat the oven to 350°F (180°C). Get your ingredients ready at hand.
Line bottoms o a 8" or 9" springform pan with parchment paper.
Using an electric mixer, beat the eggs with the whisk attachment for 1 min on high spped. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
Add coconut butter in thirds, and mix slowly. Slowly and thoroughly fold in shredded coconut.
Pour the batter into the prepared pan.
Bake immediatelyfor 20 minutes, or until a toothpick comes out clean. If the batter is not baked straight away after mixing, it might deflate.
Let cool in the pan for 10 min then run a thin spatula around edges to loosen cake. Transfer to a wire rack and remove parchment paper. Soak the sponge cake with Bacardi rum or coconut water.
Dissolve gelatine according to instructions.
In a mixing bowl of a stand electric mixer, mix together mascarpone, cream cheese, erythritol, and vanilla extract matcha powder and mix. Add dissolved room-temperature gelatine, and mix thoroughly.
After you have soaked the sponge cake with a brush, frost the top and the sides with the matcha cream filling. Sprinkle with some shredded coconut.
Refrigerate the cake for at least 4 hours or overnight before serving. I suggest you don't save it for dinner as matcha might keep you up for a while!
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