Mix cake mix, water, oil and egg yolk until homogeneous.
Whip up egg white and sugar on medium speed till soft peak (meringue).
Fold in the meringue into cake batter.
Bake at 180°C for about 14-16 minutes.
Warm the coconut milk and add in sea salt. Add in Paloma Bavarious Neutre.
Whip the cream until soft peak. Fold in the cream to the mixture.
Warm the cherry puree together with milk and water. Pour in egg yolks and mix well. Return the mixture to heat and cook until the mixture is about 85°C, constantly stir the mixture. Add in Paloma Bavarois Neutre. Let cool to 28-33°C. Whip the cream to soft peak. Fold in the cream to the mixture.