Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, baking powder and starch, sieve over it and fold in.
Grease the bottom of a springform pan (26 cm Ø), pour in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Take out the sponge cake, remove from the edge and let it cool down.
Soak gelatine in cold water. Pour the pineapple into a sieve, drain well. Mix cream cheese, coconut milk, liqueur, grated coconut and 125 g sugar with the whisk of the hand mixer. Chop the pineapple into 3 slices.
Squeeze the gelatine, dissolve in a small pot. Stir in 4 tablespoons of coconut cream, then stir into the rest of the cream. Cool until the cream starts to gel. Whip 300 g cream until stiff and fold into the cream. Fold in pineapple pieces.
Cut the biscuit twice horizontally. Place a cake ring around the bottom base. Spread half of the pineapple cream on the bottom and smooth it down. Place the middle cake base on top, add the rest of the cream. Place the sponge cake lid on top and chill the cake for at least 3 hours.
Whip 300 g whipped cream until stiff, adding vanilla sugar and cream firming agent. Remove the cake from the cake ring and spread the cream completely on a pallet. Cut the remaining pineapple rings in half, halve the halves again horizontally. Decorate the cake with pineapple slices and coconut chips. Decorate the edges of the cake with a spoon in a wavy pattern.