Who doesn't love a quick dessert? Straight out the box, add pineapple, stir, zap, done !
In Large silicone mixing bowl soften 3 tablespoons butter (microwave for 10 seconds if still firm)
Add eggs, tinned pineapple (including juice) and Packet Mix to silicone bowl. Stir with silicone spoon or whisk until blended. ** Do not follow packet instructions as pineapple juice is a substitute for milk.
Lightly grease glass base of spring form pan.
Pour mixture into Chefs Toolbox Silicone Spring Form Tin and cook in microwave for 7 minutes. (1000W) Time may vary depending on wattage.
Unlock Spring Form Tin, place cooling rack on top of cake and turn upside down. The base will still be damp/moist however it will dry out as it cools.
While cake is cooling, empty tub of cream cheese into small silicone bowl and soften in microwave. Approx 20 seconds.
Add 2 tablespoons softened butter and 1 tablespoon of lactose free milk (or what ever milk you prefer)
Add Icing Mix from packet and then whisk until smooth
Once cake has cooled, ice with cream cheese icing and sprinkle with toasted coconut chips.
1. Substitute slivered almonds for coconut chips. 2. If you prefer a less chunky cake you could use hand blender to mix cake for 1 -2 minutes.