mini-pineapple-coconut-cakes-recipe_1.jpg|1
mini-pineapple-coconut-cakes-recipe_1.jpg|1

Mini Pineapple Coconut Cakes

Mini Pineapple Coconut Cakes are a great addition to any summer brunch!
  • Skill LevelBeginner
    Amount6 cakes
Print Recipe

Ingredients

  • 2 cups all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup butter, softened

  • 1 cup granulated sugar

  • 3 Eggs

  • 1 teaspoon coconut extract

  • 1-1/2 cups sweetened shredded coconut

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

  • 1-1/2 cups confectioners' sugar

  • 3 tablespoons milk

Instructions

Click to mark complete

  1. Preheat oven to 325°F. Prepare 6 Cavity Mini Fluted Tube Pan with vegetable pan spray and flour.
  2. In small bowl, stir together flour, baking powder, baking soda and salt.
  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.
  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.
  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.

Notes

How To

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