Preheat the oven to 350 F / 180 C.
Pour the batter in a 10-inch (25 cm) diameter round cake pan.
Pour the water and all the coconut flesh into a blender, add 2 cups (500 ml) of hot water.
Place the first slice of biscuit in the greased, removable springform round pan, and drizzle with a little sherry.
Add about ⅓ cup (80 g) sugar and beat at a slightly higher speed for 1 minute to stiffen the whites.