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  Preheat oven to 350°F (175°C ). Cover a 20 x 30 cm (8 x 12 in) pan with baking paper.
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  Use an electric mixer to whisk the eggs and sugar until pale and stiff (5 - 10 minutes).
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  Sift the flour, vanilla sugar, and baking powder into the egg mixture, carefully folding the batter so you don't deflate it, until it's smooth and lump free. Fold in the water. Don't mix more than necessary for a smooth batter.
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  Pour the batter into the pan and bake in the center of the oven for 30 - 40 minutes, until the top is golden brown and the center is firm.
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  Leave the cake in the pan to cool.

Glaze

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  Melt the butter in a saucepan over medium heat. Add the sugar and bring to a simmer, whisking occasionally. Let simmer on low heat for one minute.
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  Remove the pan from the heat and add one egg yolk at a time, stirring constantly so there aren't any lumps.
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  Once the cake is cool, pour the glaze over the cake while it's still in the pan. The the glaze set for a couple of minutes and then sprinkle with coconut or sprinkles.