Easy cake mix pineapple cake

https://www.taste.com.au/recipes/easy-pineapple-cake-cake-mix-recipe/3syjdkqg

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: 2 tbsp sweetened condensed coconut milk; 2 tsp fresh lime juice

Step 1    Preheat oven to 180C/160C fan forced. Grease a 20cm square cake pan. Line base and sides with baking paper.

Step 2    Use electric beaters to beat the cake mix, eggs , butter and condensed milk in a bowl for 2 minutes or until pale and creamy. Add the pineapple 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 3    To 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 and lime juice . Use electric beaters to beat until softened and combined. Whisk for a further 2 minutes until pale and creamy.

Step 4    Spread the top of the cake with the frosting. Place in the fridge for 30 minutes or until firm. Sprinkle with lime rind to serve.