Preheat oven 160°C/320°F.

Separate the eggs.

In the yolk bowl, add sugar. Mix vigorously until well combined.

Add in the oil, coconut cream, juice and rum (rum is optional, you can replace by vanilla or pineapple extract). Mix vigorously until well combined.

Sift in the flour and salt. Whisk and fold in a circular motion, do not over mix. Set aside.

In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.

Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until combined, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.

Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a stick or skewer to stir in vertical directions as shown in the video to release air trapped bubbles.

Bake in preheated oven at 160°C/320°F for 55-60 minutes or until an inserted skewer comes out clean.

Remove the cake from the pans, cool them completely before slicing.

Once the cake is cooled, trim off all the sides. Slice the cake into 3 sheets, set aside.

Strain the pineapples from the can. Keep the juice for use later.

Cut about 320g [1½ cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.

Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.

Cook over a medium heat until the mixture is smooth and thickened.

Remove the pot from the heat. Let it cool.

Add the rum or pineapple extract. Give it a mix.

Transfer into a piping bag.

In a large mixing bowl, add whipping cream, sugar and coconut cream.

Mix on medium low speed until the cream is stiff, do not over mix.

Transfer cream into a piping bag.

Spread a tiny bit of cream on the cake board so that it can hold the cake.

Place a cake sheet.

Brush with the juice.

Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.

Pipe a generous amount of pineapple fillings. Spread evenly.

Place another cake sheet. Brush with juice.

Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.

Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.

Refrigerate the cake for at least 30 minutes or 1 hour.

In a bowl, add both the coconuts (dessicated and toasted flakes). Mix them evenly.

Garnish the coconuts around the sides.

Pipe some dollops around the cake top with the remaining cream.

Add the pineapple fillings and spread them evenly.

Garnish with some mint leaves.

Cake is ready to serve.