The dacquoise:
Preheat the oven to 225 F (107 C) and center the oven rack.
Butter a 13″ x 18″ (33 cm x 40 cm) cookie sheet and line it with parchment paper.
Butter the parchment paper and set aside.

In a food processor, combine the coconut, ground almonds, and 2/3 cup (70g) of powdered sugar, and pulse until the mixture is fairly fine.

In the mixing bowl, combine the egg whites with the cream of tartar and beat until soft peaks form.
Add the powdered sugar (1 and 1/2 cups/150g), a little at a time, and beat until stiff peaks form.
Using a spatula, gently fold the coconut/almond/sugar mixture into the egg whites.

Pour the mixture onto the prepared cookie sheet and smooth with a spatula.
Bake for 3 hours or until the dacquoise is golden brown.
As soon as it comes out of the oven, and before the meringue cools too much, cut out 12 disks of dacquoise using a 4″ (10 cm) diameter cookie cutter. Set aside.

Pineapple preparation:
Place the pineapple slices on a cookie sheet, sprinkle with powdered sugar, and grill under the broiler for 6 to 8 minutes. Set aside.

The ganache:
Place the white chocolate in a large bowl.
Heat the cream until it boils, then pour the hot cream over the chocolate.
Mix until the chocolate is melted, then refrigerate for 3 hours before using.

Assembly:
Place a dacquoise disk, cover with white chocolate ganache, top with grilled pineapple slices, and repeat the operation 2 times.
Cover the sides of the small cakes with coconut flakes.