Mini Pineapple Coconut Cakes Recipe

Mini Pineapple Coconut Cakes are a great addition to any summer brunch!
Makes: 6 cakes
Skill Level: None

Product Actions

Additional Information

Step 1

Preheat oven to 325°F. Prepare 6 Cavity Mini Fluted Tube Pan with vegetable pan spray and flour.

Step 2

In small bowl, stir together flour, baking powder, baking soda and salt.

Step 3

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each. Add coconut extract and 1 cup shredded coconut and mix until well combined. Add flour mixture in three additions, alternating with pineapple. Beat until just combined. Divide evenly into prepared pans.

Step 4

Bake 34-38 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.

Step 5

In small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle tops of cooled cakes with glaze. Sprinkle with remaining 1/2 cup shredded coconut.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List


all-purpose flour

2 cups all-purpose flour

baking powder

1/4 teaspoon baking powder

baking soda

1/4 teaspoon baking soda


1/4 teaspoon salt


3/4 cup butter (1-1/2 sticks, softened)

granulated sugar

1 cup granulated sugar


3 Eggs

coconut extract

1 teaspoon coconut extract

sweetened shredded coconut

1-1/2 cups sweetened shredded coconut (divided)

crushed pineapple, drained

1 can crushed pineapple, drained (8 oz., undrained)

confectioners' sugar

1-1/2 cups confectioners' sugar


3 tablespoons milk

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping