Prepare the short pastry. Put pineapple in a sieve, drain and cut into pieces. Prepare quark mixture, mixing only 75 ml milk and coconut liqueur and grated coconut with the other ingredients. Fold in the pineapple. Pour the quark mixture into the mould. Smooth the mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for approx. 45 minutes.
Let the cake rest for about 30 minutes with the oven door open. Remove and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Roast the coconut chips in a pan without fat. Take out and let cool down. Garnish cake with coconut chips
waiting time approx. 4 hours