Dry coconut in the oven at 180 degrees Celsius. Mix the milk with the flour, vanilla sugar, salt and egg yolks. Beat the egg whites with sugar until stable peaks, gently mix with the dough, add the chilled coconut. Pour the batter into the melted butter in a pan, bake gingerbread pancake at 180 degrees Celsius for 15 minutes. Break it into pieces of a wooden spatula and serve immediately with vanilla sauce.