Half a teaspoon of pineapple essence (optional, for added flavor)
Six to eight slices of canned pineapple (chopped; save the syrup)
1/4 cup of milk
A pinch of salt
Regarding the Frosting:
Two cups of cold cream for whipping 2–3 tablespoons of powdered sugar Half a teaspoon of vanilla essence Slices of canned pineapple: 3–4 (finely cut for stacking) To decorate: Six to eight cherries; slices of pineapple: Grated white chocolate, whole or chopped (optional): As a garnish
Directions: 1. Get the cake batter ready.
Set the oven's temperature to 180°C (350°F). Line a 7-8 inch round cake pan with parchment paper and grease it.
Sift the baking powder, salt, and all-purpose flour in a basin.
Cream the sugar and butter in a separate dish until they are light and creamy.
Beat thoroughly after adding each egg one at a time. If using, stir in the pineapple essence.
Using milk as a substitute, gradually incorporate the dry ingredients into the wet ones. Gently fold the batter until it's smooth.
Gently stir in the diced pineapple pieces.
2. Prepare the cake:
Evenly distribute the batter after pouring it into the prepared cake pan.
A toothpick inserted in the centre should come out clean after 25 to 30 minutes of baking in a preheated oven.
After 10 minutes of cooling in the pan, move the cake to a wire rack to finish cooling.
3. Make the Frosting with Whipped Cream:
Beat the vanilla essence, powdered sugar, and whipping cream in a refrigerated basin until stiff peaks form.
Whipping cream should be refrigerated until it's time to use it.
4. Put the Cake Together:
Slice the cake horizontally into 2 or 3 layers. Brush each layer with the reserved pineapple syrup to keep the cake moist. Spread a layer of whipped cream on the first layer of cake, then add a layer of finely chopped pineapple. Repeat for the remaining layers, finishing with a generous layer of whipped cream on top and sides of the cake.
5. Embellish the Cake:
If desired, garnish the cake with grated white chocolate, cherries, and whole or diced pineapple slices. Before serving, let the cake cool for at least one or two hours.
Instead of using chopped pineapple in the batter, use fresh pineapple puree for a deeper flavor. Before assembling, you can add more texture by lightly toasting the cake slices if you'd like. For optimal flavor, serve cold.
Ingredients: 
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