BOTTOM:
1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix)
1 extra-large Egg
1/2 cup Unsalted Butter, melted
TOPPING:
250 g Cream Cheese, plain, softened ( 8 oz )
2 extra-large Eggs
1 t Vanilla Essence
5 cups Icing Sugar (Powdered Sugar)
1/2 cup Unsalted Butter, melted
1 cup Desiccated Coconut
1 can (440 g) Crushed Pineapple, (do not drain)

Instructions
BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray
Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish
TOPPING:Beat the Cream Cheese until smooth – add the Eggs one-by-one followed by the Vanilla, whilst beating all the time.
Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined – slowly add the melted Butter and Coconut
Fold in the Pineapple – pour filling/topping over the cake mixture in the prepared oven dish – bake for 45 – 55 minutes
The cake is ready when browned – a tester should come out a little sticky – that’s fine
Remove from the oven and let cool completely in the oven dish before cutting into servings

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