Instructions

1. 1

   Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20cm x 20cm square cake tin.

   ⏱️ 5 min•🌡️ 180

   
2. 2

   In a large bowl, combine the melted butter and the butter cake mix. Mix thoroughly with a spatula until well combined.

   ⏱️ 5 min

   
3. 3

   Press 2/3 of this mixture evenly into the base of the prepared cake tin.

   ⏱️ 3 min

   
4. 4

   Drain the can of crushed pineapple, making sure to reserve the juice.

   ⏱️ 2 min

   
5. 5

   In a separate bowl, combine the drained pineapple, desiccated coconut, and the reserved pineapple juice. Mix well.

   ⏱️ 3 min

   
6. 6

   Spread this pineapple and coconut mixture evenly over the cake mix base in the tin.

   ⏱️ 2 min

   
7. 7

   Take the remaining 1/3 of the cake mix mixture and crumble it over the top of the pineapple layer.

   ⏱️ 2 min

   
8. 8

   Bake in the preheated oven for 35-40 minutes, or until the top is golden brown.

   ⏱️ 40 min•🌡️ 180

   
9. 9

   Allow the slice to cool completely in the tin before slicing and serving. This will take approximately 1 hour.

   ⏱️ 60 min

   

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Nutrition Facts (per serving)