Froth eggs, add sugar then flour and baking powder. Mix gently. Spread in greased form and bake for 20-25 minutes at 320-356 degree F (160-180 degree C).
Boil 1 1/2 cup of juice from pineapples. Use the rest to melt the puddings and sugar. Pour into boiling juice and boil for a while, stirring. Cool. If there is not enough juice add some water.
Grind margarine adding yolks and spoons of puddingone by one. At the end add cut into cubes pineapple and mix gently. Spread the cream on the sponge-cake cooled and dripped with punch.
Froth glairs with sugar, add desiccated coconut and mix. Pour to a form with aluminum foil inside and greased. Bake for 20 minutes. Cool and put on cream, press gently. Pour the chocolate glaze on top.
Bon appetite! | 
