Separate the egg yolks from the whites in a bowl. Beat the whites to a thick snow and add the sugar, to obtain a meringue-like mixture. Beat until the sugar dissolves and you get stiff tips to form.
In another bowl, beat the yolks to whitening, then add the vanilla. Pour the beaten whites into the yolk mixture in small lots. Also pour in the flour, sifted beforehand. Stir until homogeneous.
Pour it into a cake form, greased and floured beforehand. Bake the layer at 347°F (175 °C) about 30 min. Check if it's ready with a toothpick. Once the layer cools, poke holes in it with a fork or wooden skewer. Cut the layer in 2 horizontally, to obtain 2 layers.
For the triple milk sauce:
Mix all the ingredients in a casserole, add the cinnamon and leave on the stove to boil for about 5 min. In a cake platter, place one part of the layer, pour half the sauce over it and let it soak it up well.
For the cream mixture, beat the confectionery cream into hard snow with a mixer. Toast the coconut flakes in a Teflon pan. Cut the canned pineapples into pieces if not already cut.
Assemble the cake by smearing the syruped layer with the confectionery cream, sprinkle with coconut flakes and place pineapple pieces. Then place the other half of the layer and syrup with the remaining part of the sauce. Decorate with confectionery cream and chocolate shavings on top.