Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a small round or square cake tin (about 8-9 inches in diameter) with parchment paper to prevent sticking.

Prepare the Wet Ingredients: In a large mixing bowl, crack the two eggs and whisk them with a pinch of salt until they become slightly frothy.

Add the sugar and vanilla sugar, whisking until the mixture becomes light and creamy. This helps to incorporate air into the batter, making the cake fluffier.

Gradually add the melted butter into the mixture, whisking until well combined.

Add Dry Ingredients: In a separate bowl, combine the flour, baking powder, and desiccated coconut. Stir them together to distribute the baking powder evenly.

Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.

Prepare the Pineapple: Drain the pineapple slices, ensuring they are not too wet. You can lightly pat them with a paper towel to remove any excess syrup. Set aside a few slices to top the cake.

Assemble the Cake: Pour the batter into the prepared cake tin, spreading it out evenly with a spatula.

Arrange the pineapple slices on top of the batter in a decorative pattern. You can place them in a circular formation for a round cake or in neat rows for a square cake.

Optional: Sprinkle a little extra desiccated coconut over the top of the cake for added texture and flavor.

Bake the Cake: Place the cake in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Keep an eye on the cake during the last few minutes of baking to ensure it doesn’t over-brown. If it browns too quickly, you can cover it loosely with aluminum foil.

Prepare the Glaze: While the cake is baking, prepare the jam or honey glaze. Warm 1 tablespoon of jam (such as apricot or pineapple) or honey in the microwave for 10-15 seconds, just until it becomes liquid. Stir to smooth out any lumps.

Finish and Serve: Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

While the cake is still slightly warm, brush the top with the warm jam or honey glaze. This gives the cake a beautiful shine and a hint of sweetness.

Garnish with additional desiccated coconut if desired, and serve.