Chilean Pineapple Cake

For the vanilla sponge cake,

Preheat the oven to 180C or 350F.
Prepare 3 round cake pans 9″, cover the bottom with parchment paper.
Sift the flour, potato starch or cornstarch, baking powder, and salt together and set aside.
In a large bowl beat the butter until creamy. Add the sugar and beat 3-5 minutes, it should be creamy.
Add the eggs one by one beating until incorporated. Add 1/3 of the mixture of sifted flour (you can eyeball it), beat a little, add half of the milk, beat. Add another 1/3 of the flour mixture, beat, the rest of the milk with the vanilla. Finally, the rest of the flour, mix well, but without overbeating. Beat at medium-high speed for 20 seconds.
Distribute the mixture into the prepared pans; I weigh them to be sure they are the same. Spread with a spatula and bake 25-28 minutes until they are golden brown and when you bury a stick come out dry.
Allow cooling on a rack in the pans for half an hour. Then, release the edges with a knife and unmold, remove the parchment paper, wrap in cooking plastic and refrigerate for up to 5 days, this helps to make it easier to cut them, they can also freeze for up to 2 months.

For the filling,

Strain the pineapple and save the juice. Chop the pineapples with a knife, so they are smaller.
In a large bowl beat the cream when it begins to thicken, add the sugar and continue beating until it holds hard peaks.

To assemble the cake,

Reserve the most beautiful and even sponge cake for the top layer.
On the tray where they are going to assemble the cake, put the first layer of sponge cake, soak with 1/3 of the pineapple juice reserved. Spread a layer of whipped cream, place 1/2 of the pineapple, continue with another layer of cake and repeat, finish with a layer of sponge cake, soak in the juice. Cover with the remaining cream all around.
Decorate, cover the side of the cake with coconut flakes. The center on top with chocolate. Make the roses and finish with pineapple pieces.