Mix flour, salt, 125 g sugar and vanillin sugar in a mixing bowl. Melt the fat in a small pot, add milk and warm it up lukewarm. Stir yeast and 2 tablespoons sugar until liquid. Add yeast, eggs and milk-fat mixture to the flour. Knead everything with the dough hooks of the hand mixer to a smooth dough.
Cover the dough and let it rise in a warm place for about 45 minutes. In the meantime, grease a panettone mould (1.5 litres capacity) and dust with flour. Dice the dried fruit and mix with the coconut chips. Put 1 tablespoon of fruit-coconut mix aside for decoration. Mix the remaining fruit mix and rum. Knead the dough well again, incorporating the fruit-coconut mix. Fill the dough into the form and bake in the preheated oven, lower shelf (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Cover if necessary after half the baking time. Remove the panettone from the oven, place on a cake rack and let it cool down. In the meantime, stir icing sugar and lime juice until smooth.
Fill the dough into the form and bake in the preheated oven, lower shelf (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Cover if necessary after half the baking time. Remove the panettone from the oven, place on a cake rack and let it cool down. In the meantime, stir icing sugar and lime juice until smooth. Carefully remove the panettone from the pan. Pour the icing sugar icing over it and decorate with the remaining fruit mix and pineapple. Let the icing dry and serve
waiting time approx. 2 3/4 hours