Sponge cake:
4 eggs
1/2 cup of sugar
1/2 cup of flour
1/2 teaspoon of baking powder
lemon juice
Mixture with jelly dessert:
2 powdered jelly dessert
1 tin of pineapples
Decoration:
1/2 cup of desiccated coconut
2 tablespoons of butter

Whip whites, add sugar, whip. Then add yolks and whip. Add flour and baking powder. Mix. Pour into greased round form. Bake 30 minutes in 340 degrees F (170 degrees C). Cool it down and sprinkle water with lemon juice.

Filter pineapples and slice. Mix pineapples juice with water (together must be 2 cups - 1/2 l.)

Boil 1 1/2 cup of juice. In rest of juice melt jelly dessert. Pour it into boiled juice. Boil. Then add sliced pineapples and put mixture on cake.

Fry desiccated coconut on butter. Use it to sprinkle cake. Then put cake into oven and bake 10 minutes.