Pineapple Meringue Cake

Preheat the oven to 150°C fan (conventional oven: 175°C) and prepare a wire rack.

Grease a springform pan and dust it with flour.

Drain the canned pineapple and cut into coarse cubes.

Separate 3 eggs and chill the egg whites.

Cream the softened butter with 125 g sugar, vanilla sugar and a pinch of salt.

Beat in 2 whole eggs and then the 3 egg yolks one at a time into the butter-sugar mixture.

Mix flour and baking powder and stir in alternately with the rum in portions until a smooth batter just forms.

Spread the batter into the pan, distribute the pineapple cubes on top and press them lightly into the batter.

Bake the cake in the preheated oven for about 30 minutes.

Whip the remaining egg whites with 1 pinch of salt until stiff, then, while continuing to beat, let 175 g sugar fall in and beat until the sugar has dissolved.

Fold the coconut flakes into the meringue mixture.

Spread the meringue over the partially baked cake, sprinkle with 1 tbsp coconut flakes and bake at the same temperature for another about 10 minutes.

Remove the cake from the oven and let it cool completely on the wire rack, then remove it from the pan.