Spread the coconut on a baking sheet and bake at 350°F for 10 minutes, or until lightly browned. Let cool.

In an electric mixer fitted with a whisk, whip 8 yolks with vanilla sugar and oil until light. Add the 2 whole eggs and whip until stiff.

In a second bowl, beat 8 egg whites until foamy. Gradually add the sugar and beat until whites are stiff and peaks form.

Combine the two beaten mixtures by folding them together using a spatula. Add most of the toasted coconut into the mixture and fold lightly.

Freeze in a 9 x 13-inch pan, well-covered. At serving time, scoop into individual serving dishes and sprinkle with reserved coconut.