Coconut and Pineapple Cake

For the cake, separate eggs. Beat egg whites until stiff. Sprinkle with 50 grams (approximately 2 ounces) of sugar. Mix egg yolks until frothy with water, remaining sugar and vanilla. Fold in egg whites. Mix flour with cornstarch and baking powder and sift into mixture. Add grated coconut and whisk until mixed. Line bottom of a springform pan measuring 26 cm (approximately 10 inches) in diameter with parchment paper. Pour in batter and smooth. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 25-30 minutes. Cool for 10 minutes in pan before removing and cooling completely.

For the filling, soak gelatin in cold water. Drain pineapple juice in a sieve, collecting juice. Mix quark with sugar and vanilla. Heat 6 tablespoons pineapple juice and add gelatin. Dissolve. Stir into quark mixture and chill just until mixture begins to set. Whip cream and fold into filling. Add grated coconut and stir.

Cut pineapple into pieces. Cut cake twice horizontally. Place bottom layer on a cake plate and spread 1/3 of cream on top. Add almost half the pineapple pieces, pressing lightly into cream. Top with second cake layer. Spread on half of remaining cream and top with more pineapple. Place top cake layer on top. Spread on remaining cream and top with remaining pineapple. Chill cake briefly.