Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease the bottom of a springform (26 cm/ about 10-inch diameter), cut a round piece of baking paper to fit the form, and place it inside the form. Do not grease the edge of the form. Separate the eggs. Beat the egg whites and the 2 tablespoons of warm water until stiff. Slowly add the sugar and beat until the mixture gets stiff and glossy. Add the yolks and stir them in gently.
Mix the flour and starch, sift them over the egg mixture and fold in carefully.
Pour everything in the prepared springform and bake for about 25 minutes until golden.
Take the cake out of the oven, run with a knife around the edges, and turn it onto a cooling rack. Remove the baking paper quickly but carefully. Let the cake cool completely.
Drain and chop the pineapple into small pieces.
Crumb the cake in a large bowl and mix it with the pineapple pieces.
Whip the heavy cream shortly. Then, slowly start adding the stabilizer (or replacement) and the vanilla sugar or vanilla extract. Beat until the heavy cream is appropriately whipped. Add to the bowl.
Mix everything very well, and start rolling the balls. Make as many cake balls as you like; it doesn't matter how large they are. Mine are relatively large, about the size of a snowball. You will need to wash your hands after every 3 or 4 balls, making the rolling easier.
Place the grated coconut on a large plate and toss the balls in it until they are covered with coconut all over.
Place the cake balls in the fridge until ready to serve, at least 1 ½ hours.