Preheat oven to 180°C top/bottom heat or 160°C convection oven. Beat eggs, coffee, sugar and vanilla sugar on highest speed until the mixture has doubled. Mix and sift flour, cornstarch and baking powder. Mix loosely with the egg mixture. Melt butter and fold into batter in a thin stream.
Grease a springform pan and pour in the batter.
Bake for 35 minutes, remove from pan after 10 minutes and let cool. Drain the pineapple and cherries and pat dry well.
Heat jam and mix with cachaca or rum. Spread cake with half of the jam. Spread pineapple slices on top and fill the gaps with the cherries. Spread with the remaining jam and sprinkle with the coconut flakes.