For the dough:

1. Prepare springform pan and preheat oven
   Grease the springform pan (diameter 26cm) and preheat the oven to 180°C.
2. Prepare eggs and orange
   Separate the egg yolks from the egg whites. Grate 2 teaspoons of orange zest, then squeeze out the juice.
3. Beat egg whites and mix egg yolks with sugar
   Beat the egg whites with a pinch of salt and half the sugar until stiff peaks form and set aside. Beat the egg yolks with the remaining sugar until frothy.
4. Make dough
   Combine KOMEKO KUCHENGLÜCK with the desiccated coconut and baking powder, then stir in the coconut milk and egg yolk mixture. Add the beaten egg whites and fold in with a large spoon.
5. Bake the dough and prepare the base
   Spread the mixture into the pan and bake at 180°C (top/bottom heat) for 45 minutes. Then remove and let cool.
   Cut the base in half crosswise, spread the bottom half with apricot jam and place it back into the springform pan.
6. Prepare and distribute pineapple
   Drain the pineapple slices well in a sieve, dice them finely, spread them on top and place the springform cake edge around them again.

For the filling:

1. Heat lemongrass and coconut milk
   Flatten the lemongrass with the back of a knife. Bring 500 ml of the coconut milk to a boil in a saucepan, then reduce heat to moderate. Meanwhile, soak the gelatin leaves in cold water.
2. Mix the lime mixture and add it to the coconut milk
   Grate the zest and juice the limes. Combine the lime juice with the sugar, the remaining coconut milk, and the KOMEKO KUCHENGLÜCK. Whisk the mixture into the hot coconut milk. Bring to a boil, then remove from the heat.
3. Dissolve gelatin and strain mass
   Dissolve the drained gelatin leaves in it, strain the coconut milk into a bowl, then chill.
4. Whip cream
   Whip the cream until stiff.

Completion:

1. Finish and apply the filling
   As soon as the coconut milk begins to gel, fold the whipped cream into the mixture and spread it on the cake base.
2. Prepare and decorate cake toppers
   Spread the remaining jam over the cake, cut into 12 or 14 equal slices, and place on top of the cream mixture. Sprinkle with coconut flakes.
3. Chill the cake
   Chill for at least 3 hours before serving.