Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
Made with butter cake mix, this light and fluffy pineapple cake is so easy to pull together. It’s kept super moist with the addition of the crushed pineapple which adds bursts of flavour and sweetness throughout the cake.
340g pkt golden butter cake mix
2 eggs, lightly whisked
60g butter, at room temperature
125ml (1/2 cup) sweetened condensed coconut milk
440g can crushed pineapple in juice, drained
Finely grated lime rind, to decorate
Coconut cream frosting
400g can coconut cream, chilled overnight (see tips)
2 tbsp sweetened condensed coconut milk
2 tsp fresh lime juice
4 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease a 20cm square cake(340g pkt golden butter cake mix) pan. Line base and sides with baking paper.
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Step 2Use electric beaters to beat the cake mix, eggs (2 eggs, lightly whisked), butter (60g butter, at room temperature) and condensed milk (125ml (1/2 cup) sweetened condensed coconut milk) in a bowl for 2 minutes or until pale and creamy. Add the pineapple (440g can crushed pineapple in juice, drained) and stir until well combined. Spoon mixture into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan 5 minutes before transferring to a wire cake rack to cool completely.
Step 3To make the coconut cream frosting, use a spoon to transfer the coconut cream solids from the top of the can to a large bowl. (Save the liquid for another use). Add condensed milk (2 tbsp sweetened condensed coconut milk) and lime juice (2 tsp fresh lime juice). Use electric beaters to beat until softened and combined. Whisk for a further 2 minutes until pale and creamy.
Step 4Spread the top of the cake with the frosting. Place in the fridge for 30 minutes or until firm. Sprinkle with lime rind (Finely grated lime rind, to decorate) to serve.
Place the can of coconut cream in the fridge for 12 hours or overnight to thicken. (Do not shake.) This will make it easier to get the cream off the top. Use a good quality coconut cream for this recipe.
Store the cake in an airtight container in the fridge for up to 4 days.