Mini Pineapple Coconut Cakes Recipe


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

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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.

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Ingredients

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1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

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

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

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

3 tablespoons milk

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