In a mixer, put the eggs and the sugar and whip until a light color mixture is formed, add the oil and whip again, add the milk gradually, reduce the speed and add the wheat flour gradually as well. Turn off the mixer, add the baking powder and mix.
Grease a baking tin with butter and flour, pour the batter and bake in a preheated oven at 180°C (356°F) for 50 minutes (do the toothpick test).
Place the pineapple in a bowl, add half of the Belgian white cream (recipe available here on the website), mix well.
Cut the baked cake in half still in the baking tin, moisten the bottom half with half of a mixture made of 50ml of condensed milk + 200ml of milk, add the filling, cover the filling with the other half of the cake, poke holes with a fork and moisten the top.
Cover with a plastic bag, leave in the fridge for at least 4 hours.
Cover the cake with the rest of the Belgian white cream.