Pineapple Coconut Cake

If your oven browns strongly, keep the temperature at the lower end.

Also grease the centre tube thoroughly so the cake releases cleanly later.

The bowl and whisk must be grease-free, otherwise the egg whites won't hold.

The drier the pineapple, the juicier the cake will be without becoming soggy.

Beat for at least a few minutes so the cake becomes light.

Ingredients should be at room temperature to avoid curdling.

Stir only until no dry flour remains; otherwise the cake may become dense.

Use a spatula and fold from the bottom up to retain as much air as possible.

Tap the pan lightly on the work surface a few times to release large air bubbles.

Towards the end, check with a wooden skewer: it should come out dry.

Turn out only when lukewarm to prevent it from breaking.

Sift the powdered sugar through a fine sieve for an even coating.