For Pineapple Cake

1. Melt white chocolate and puree together in a microwave. Add milk to it and keep it aside
2. Sieve the dry ingredients i.e. flour and baking powder.
3. In a large mixing bowl, cream butter and sugar till fluffy.
4. Gradually add eggs along with vanilla essence and pineapple essence to the creamed butter. Mix it well.
5. Now add chocolate mixture and dry ingredients gradually to make the batter.
6. Pour the batter into a 7-inch square tin and bake at 180 degrees lower rod mode for 30-40 minutes or till the toothpick comes clean.

For Coconut Mascarpone Frosting

1. Melt chocolate and warm the coconut cream in a microwave.
2. Mix the two and form the ganache. Let it set and cool down in the fridge.
3. Once the ganache has cooled down, beat it using an electric hand beater.
4. Now, soften the mascarpone cheese in a small bowl.
5. Fold the ganache into the cheese. Refrain from over-mixing, as the cheese will get curdled.

For Poached Pineapples

1. In a saucepan, take water and sugar together and bring it to a boil.
2. Add chopped pineapple pieces and continue boiling for 3-4 minutes.
3. Next, drain and wash the pineapple pieces with cold water.

For Assembly

1. Apply a layer of frosting on the cake. Cut the cake into nine equal squares.
2. Place cherry on top and two pieces of poached pineapple for garnish.