COCONUT PINEAPPLE CUPCAKE RECIPES

Name: Pineapple Coconut Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 18 cupcakes
Ingredients: 1 ounce unsweetened coconut milk; 2 teaspoons vanilla paste (or pure vanilla extract); 1u2009¾ cups all-purpose flour; ¼ cup ground almonds; 2u2009¼ teaspoons baking powder; ½ teaspoon salt; ¾ cup butter, softened; 1u2009? cups sugar; 3 eggs; 1 ounce drained crushed pineapple; 1 Vanilla-Coconut Frosting; 1 cup flaked coconut, lightly toasted

PINEAPPLE COCONUT CUPCAKES | BETTER HOMES & GARDENS

Pineapple Coconut Cupcakes | Better Homes & Gardens image

Topped with thick, luscious coconut-vanilla frosting and filled with pineapple in the center, one bite of these cupcakes will send you on a tropical vacation.

Provided by Maryanne of The Little Epicurean

Prep Time 30 minutes

Cook Time 20 minutes

Yield 18 cupcakes

Number Of Ingredients 12

Ingredients

1 ounce unsweetened coconut milk
2 teaspoons vanilla paste (or pure vanilla extract)
1?¾ cups all-purpose flour
¼ cup ground almonds
2?¼ teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened
1?? cups sugar
3 eggs
1 ounce drained crushed pineapple
1 Vanilla-Coconut Frosting
1 cup flaked coconut, lightly toasted

Steps:

PINEAPPLE COCONUT CAKE RECIPE | ALLRECIPES

Pineapple Coconut Cake Recipe | Allrecipes image

An experiment gone great!

Provided by Brenda Vandervort

Categories Desserts Fruit Desserts Pineapple Dessert Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 15

Ingredients

¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 eggs
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners' sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Nutrition Facts : Calories 506.4 calories, CarbohydrateContent 52.5 g, CholesterolContent 99.9 mg, FatContent 31.8 g, FiberContent 1.2 g, ProteinContent 4.6 g, SaturatedFatContent 17.2 g, SodiumContent 323.7 mg, SugarContent 33.7 g

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