1. In a mixing bowl, place the white chocolate and pour the heated heavy cream. Whisk well until combines and smooth, cover with plastic wrap and keep in the fridge for 5-6 hours.
2. Grease and line the large pan with parchment paper. Set aside.
3. In a large mixing bowl add the eggs and sugar and whisk well until incorporated. Place the bowl (make sure it's heatproof) over a pan with simmering water whisking until 60 degrees. Then pour the mixture into a bowl of a stand mixer, gradually add the half of the shredded coconut, almond powder, pinch of salt and vanilla (optional).