Preheat the oven to 180°C. Grease a 6-inch tin and dust it with flour, remove the extra flour by tapping it.

Sieve the flour, baking powder, and baking soda and keep aside. In a bowl add condensed milk, butter, essence, and half of the milk and blend it. Then add the sieved flour and mix it well in one direction only, simultaneously adding the remaining milk while beating.

Then pour this batter into the greased tin and tap it on the platform once. Bake at 180°C for 25 to 30 mins or till the toothpick inserted comes out clean. Cool it completely before cutting. Cut the cake into three layers.

Frosting
Beat the whipping cream until soft peaks are formed with the help of a hand mixer. Apply little cream on the cake board and place the first layer on it, moisten it with the sugar syrup then spread the whipping cream evenly, then put pineapple crush over it and sread it, then put the second layer and repeat the same way. Then place the third layer moisten it, cover the cake with the whipping cream and refrigerate for an hour.

Fill the whipping cream in a piping bag with a few drops of yellow colour, the nozzle of your choice, and decorate the cake as per your choice.