For the Caribbean cake, preheat the oven to 185 degrees. Separate the eggs and beat the beaten egg whites with a pinch of salt until stiff. Mix egg yolks, sugar and water until foamy. Sift flour and baking powder on top and mix in.
Then carefully fold in the beaten egg whites so that the mixture does not collapse. Line a springform pan (26 cm diameter) with baking paper. Pour in the batter and place the springform pan in a preheated oven at 185 degrees for about 20-25 minutes. Test with a wooden stick. Allow the base to cool well in the pan.
In the meantime, prepare the cream. Drain the pineapple chunks from the can and collect the juice. Reserve 12 pineapple pieces for the decoration. Cut the bounties into small pieces (set aside 3 whole bounties for decoration).
Soak the gelatin in water. Heat 250 ml pineapple juice (the rest is not needed) with the sugar in a pot. Squeeze gelatin leaves and dissolve in the juice-sugar mixture. Then let it cool down a bit.
Put the finely chopped bounty in a bowl and mix briefly with a blender. Add the curd and mix again. Whip 500 ml of whipped cream until stiff. Now add the cooled juice with the gelatine to the curd and mix. Fold in the pineapple pieces, coconut flakes and whipped cream.
Remove the sponge cake base from the mold and cut it in half horizontally. Place the bottom cake layer on a cake plate. Place a cake ring with a height of 10 cm (if lower, then only half of the cream should be poured into it).