Roast the coconut flakes in a pan without fat until golden brown.
For the dough, mix the flour with baking powder, 125 g sugar and 1 sachet vanilla sugar. Add eggs, butter and milk. Mix all ingredients well and fold in the coconut flakes at the end. Pour the dough into a springform pan (diameter: 26 cm).
Bake at 180°C (hot air 160°C) for about 30 minutes. Allow to cool and remove from the pan. For the topping, soak the gelatin in cold water according to package instructions. Drain the pineapple rings in a sieve. Reserve about 75 ml of the juice. Cut half of the pineapple rings into small cubes.
Mix the cream cheese with yogurt, coconut milk, 80 g sugar, 1 pck. vanilla sugar, pineapple pieces and aroma until well blended. Squeeze the gelatin and dissolve it in the pineapple juice in a small saucepan while stirring. Add to the cream cheese cream, mix well and refrigerate the cream.
When the cream starts to set, spread it on the cake base. Chill the cake for at least 3 hours. Then decorate with the remaining pineapple rings.