Mini Pineapple Coconut Cakes Recipe
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.
Products
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (1-1/2 sticks, softened)
1 cup granulated sugar
3 Eggs
1 teaspoon coconut extract
1-1/2 cups sweetened shredded coconut (divided)
1 can crushed pineapple, drained (8 oz., undrained)
1-1/2 cups confectioners' sugar