First, make a cream and keep it refrigerated. Add sugar and rum to cold whipped cream and make about 90% whipped cream. Sift coconut powder in here and mix lightly.

Prepare the pineapple. I used raw pineapple. Two to three rings will do. Canned pineapple is fine if you don't have raw pineapple. Pineapple will go into the roll cake in two rows, and you can cut the front part a little big and the pineapple that will go in the middle a little small. For canned pineapple, drain thoroughly and prepare.

And one thing to prepare in advance! Sift together the soft flour and coconut powder and prepare for mixing.

Create a biscuit. Whisk the whites until the bottom is out of sight, then divide the sugar three times and make a curved meringue. Add the yolk to this and mix well with the first level of the hand mixer.

Add the prepared soft flour and coconut powder mixture and mix well with a large motion.

Place the dough in a piping bag with a 1cm circular tip, squeeze the dough vertically into a parchment pan and pan it. Then sprinkle the prepared coconut slices evenly and sift enough sugar powder over them. And bake in a preheated oven at 170 degrees for about 15 minutes. If the middle part is firm and the color is golden, it's done. Remove parchment paper from the baked biscuits and cool them down in a cooling net. I didn't squeeze the dough into a piping bag, I just panned it into a regular rollcake shape.

Lastly, let's roll it! Place the inside of the still slightly tepid biscuit side up on a wet cloth and cut the end of the roll cake diagonally.

After that, apply the pre-made cream thickly on the front and thinly on the back. And carefully place the prepared pineapple on the inside 7cm away and the middle on the small pieces. Roll it tightly with a cotton swab from the front.After rolling it, leave it there for about 30 minutes to shape it. It's done!!