Eggless pineapple cake

I had this cake at my friend's house.  She bought it from a lady who runs a bakery from home.  I loved the texture, the intense flavour of the pineapples, the whipped cream filling...  I had to make it :).  So I went on a hunt for the recipe and came up with these two websites that suited my purpose.

This website had the eggless cake recipe I was looking for and this one had instructions on how to assemble the cake and the whipped cream filling.  I have made this three times in the last month (pineapple season!!).  Each time they disappeared within 24 hours :). This is a cold cake.

The websites I have listed above have all the pictures you need to make the cake.  So I will keep this simple.

 Ingredients: (1 cup = 250 ml - a little more than 1 US cup)

For the cake:

• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 cup yoghurt
• 3/4 cup Powdered sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup melted butter (or oil)
• 1 tsp vanilla essence

For the whipped cream and pineapple  filling:

• 1 cup of heavy cream
• a few drops of vanilla essence or pineapple essence
•  6 Tbsp of sugar (you can adjust this to your taste)
• 1/4 tsp  cornstarch
• 1/2 cup of pineapple finely chopped
• 1/2 cup pineapple slices to put on top of the cake
• 1 Tbsp pineapple juice (do not omit this)

Making the cake:
Preheat oven to 350 deg F (180 deg C).
Sift flour and salt and keep aside.
Stir the sugar with the yoghurt until dissolved.
Add  the baking powder and baking soda to the yoghurt mixture and keep for a few minutes until frothy.  After it starts frothing, add vanilla essence and  melted butter and mix well.
Gently fold the flour into the liquid mixture.  (Do this as fast as possible)
Pour it a greased 8inx8in square pan or 8 in round pan and bake for 25 - 30 mins in a 350 deg F oven.

Note:  You will want to get the batter into the oven as quickly as possible before the "froth" effect goes away.

Making the whipped cream:
Beat the heavy cream, sugar, essence and cornstarch until the cream is firm.  Don't over beat or else you will end up with vanilla flavoured butter like I did!

Assembling the pineapple cake:
After your cake has cooled down completely take a sharp knife (a bread knife works well) and slice the cake to make two rounds (the bottom one and the top one).
Keep the top one aside for now.
Drizzle the tablespoon of pineapple juice on the cut portion of the bottom half (I wish I had taken pics!).  Spread half the whipped cream and sprinkle with 1/2 cup of finely chopped pineapple.
Now lay the top round over the filling and spread the rest of the whipped cream on top.  Layer the sliced pineapple to make it look pretty.  Refrigerate and serve this delicious cake cold.