Pineapple Cake

Beat the egg whites with pineapple juice until frothy

Add the all-purpose flour and cornstarch to the egg mixture, beating well

Sift together the bread flour and baking powder, then add it to the egg mixture, mixing carefully

Beat the egg yolks in a separate bowl until light and fluffy, then fold them into the egg mixture

Pour the batter into a 22cm x 32cm cake pan, leaving about 2.5cm of space at the top

Prepare the filling and topping: mix cornstarch with pineapple juice and dissolve it in cold milk over low heat

Simmer for 2-3 minutes, stirring constantly

Remove from heat and add vanilla extract

Let cool to room temperature

Beat the butter until creamy

Gradually add the cooled cream, beating well without stopping until a thick consistency is reached

When the cake is cold, cut it in half and fill with one-third of the filling

Drain excess pineapple juice from the can and pat dry with paper towels

Reserve two slices for decoration, spread the remaining filling over the cake, then cover with the other half of the cake

If using coconut flakes, sprinkle them over the cake and decorate with reserved pineapple rings in a design

Store in the refrigerator until serving.