Strain the pineapple slices and set the juice aside. Cut the fruit for the dough into small pieces and mix with the flour with thecoconut flakes. Brush the baking pan with butter and sprinkle it with breadcrumbs. Preheat the oven to 180°C convection.

Beat the butter together with the powdered- and vanilla sugar until it's frothy, gradually stir in the whole eggs and the custard powder into the batter. Mix the baking powder and the salt with the flour and fold the mixture into the dough using adough card along with the lukewarm milk. Pour the dough into the prepared cake tin and bake it in the oven on the middle rack for 45 minutes.

Soak the gelatin sheets in water. Bring two thirds of the pineapple juice to the boil, mix the corn starch with the rest of the juice and reduce the temperature.

Separate the eggs, beat the yolks with sugar over steam until the mixture is frothy. Remove it from the steam, place it in a bowl with cold water and continue beating until the yolk mixture has cooled down. Squeeze out the gelatine and stir it into the egg mixture together with the pineapple pudding.

Whip the cream and fold it into the mixture. Let it chill.

Do the cooking test using a roulade needle, take the cake out of the oven and turn it out of the tin. Brush it with a little pineapple juice using a brush.

Pour the cream onto the cake. Melt the couverture and mix it with the coconut oil. Cut the pineapple into pieces and dip them in the couverture, let them dry and garnish the cake with it. Let it chill until it's ready to be served.

The pineapple-coconut-cake is served cut into pieces.