— Cake.•
Start by beating the egg whites in a bowl. When they become foamy, gradually add half of the sugar while continuing to beat until you achieve a firm consistency with stiff peaks. Set aside once the egg whites are well beaten.

In another bowl, add the egg yolks and the remaining sugar, or add it gradually. Add the vanilla extract and stop beating once everything is well incorporated.

Preheat the oven to 350°F (180°C).

Now, fold the egg yolk mixture into the flour alternately. Do this gently to avoid losing the air gained from beating. Ensure everything is well incorporated.

Pour the mixture into the prepared pan and smooth it out with a spatula. Tap the pan lightly on the table to remove air bubbles and bake for 35-40 minutes.

— Coconut Milk Mixture.•
In a container, combine the milk, evaporated milk, and coconut cream. Add the cinnamon stick and let it sit for a few minutes until it comes to a boil. Set aside while the cake bakes and cools.

Take the whipping cream out of the fridge and start to soften it in a bowl for a few minutes. Gradually add the powdered sugar, and once it is firm, stop beating and set aside.

Once the cake is out of the oven and cooled, use a bread knife to cut it in half and level the top.

— Topping.•
Make some holes in the cake to help it absorb more of the milk mixture. You can use a bottle to spread the mixture more easily. Once the cake is well soaked, add the whipped cream and spread it evenly, then sprinkle some shredded coconut.

Repeat the previous step with the other half of the cake, ensuring it absorbs the liquid thoroughly. After completely covering the cake with the cream, decorate with the dried pineapple and the remaining coconut. And our cake is ready.