On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. Read More…. Sabrina Snyder. I am sharing this recipe over at Imperial Sugar today. I must, however, caution you about today’s recipe. So even though the weather is warming up, I still want to fee like I am on a beach vacation! Garnish with a wedge of pineapple,  and then everyone knows exactly what they are eating! Coconut cake recipes. **This post is sponsored by Imperial Sugar. Tropical drinks, sun screen, fresh fruit; that is what I think of when I hear pineapple coconut cupcakes. The whole cake is gone. Lemon and coconut make the best combination! Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. Read the directions carefully below in my recipe and don’t throw away any of the pineapple or juices. baking powder (increase to 1 ½ teaspoons for sea-level), plus 1 Tablespoon coconut milk, at room temperature (decrease to just ½ cup for sea-level), canned pineapple rings, chopped into small pieces, Put 1 cup flour, scant ¾ cup sugar, 1 teaspoon baking powder, pinch of salt, and 3 Tablespoons unsalted butter in. The first scoop of batter will help prevent the pineapple pieces from burning. Arrange pineapple in a single layer in a well seasoned 12-in. This easy coconut cake will give you a taste of the tropical. Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting: Omit buttermilk and cream of coconut. It isn’t what you think it is. Decorate each cupcake with a sprinkle of coconut (toasted or not), a slice of pineapple, and a cherry on top. OMG… these came out just perfect. This should take at least 5 minutes. by Sabrina Snyder Published: April 21, 2020 10 Comments. These cupcakes might need a longer baking time than other Hummingbird Bakery cupcake recipes posted in this blog. Read my disclosure policy. If you let the frosting sit out too long, it will start to crust and you will have a hard time frosting your cupcakes. Do not open your oven until at least the minimum time recommended has passed. Vegan, gluten-free, oil-free. Your email address will not be published. Super-moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. I was compensated for my time to create this recipe. How to Make Pineapple Cupcakes: Begin by preheating your oven to 350 degrees F. Line 2 muffin tins with paper cupcake liners and set aside. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. If pineapple’s not your thing, feel free to leave it out! Save my name, email, and website in this browser for the next time I comment. This post may contain affiliate links. I’ve wanted to make a recipe for Pineapple Coconut Cupcakes (aka Pina Colada Cupcakes) for-ev-errr and finally here they are, just for you. Again, to ensure consistency, I like to use a. Coconut Pineapple Bundt Cake. 65 ratings 4.1 out of 5 star rating. Gradually add powdered sugar, beating until fluffy So light, fresh and delicious! Stir in sugar, pineapple and coconut. I am really in need of some tropical sunshine and these flavors! Add the fresh pineapple to a blender and pulse a few times until it resembles … There are several similar recipes out there, and this is the best combination of them! Loading... Autoplay When autoplay is enabled, a suggested video will automatically play next. Bring the juice to a boil, reduce the heat to medium, and allow the juice to simmer until reduced by 3/4; you want to end up with 3 tablespoons of juice. So make these pineapple coconut cupcakes today and feel like you are in the middle of a tropical vacation. Allow butter to stand at room temperature for 30 minutes. All topped off with fluffy coconut frosting. I love that you have combined them both into one delicious cupcake. Coconut loaf cake. Add flour mixture; mix well. The frosting uses pineapple juice as part of the liquid. Preheat oven to 325°F. I am sure you do. You can also use fresh coconut milk, which I’ve seen available at Whole Food’s dairy section by the regular milk. Click here to pin this recipe for later . Do not put too many pineapple pieces in your cupcakes; doing so will result in slightly soggy, mushy cupcakes that easily smush in at the base. Frost your cupcakes immediately after you have made the frosting. 22 Items Magazine subscription – save 44% and get a cookbook of your choice Get a taste of the tropics with our tasty coconut cakes. I can't tell you how many people raved at the party. Today we're inspired by summer and using natural flavours to create Pineapple & Coconut Cupcakes. Hi, I’m Erin; a wife and a mother to one boy. I hope you will find plenty to enjoy! I love to cook, travel and share it all here! I will put on my next week baking list! vegetable oil, shredded coconut, chocolate, cupcake, baking soda and 15 more Tropical Ham Salad Sandwiches Pork crushed pineapple, pineapple, red bell pepper, lettuce leaves and 5 more Grease and flour 2 8-inch square cake pans. And pretty much a tropical vacation. Add egg yolks, one at a time, beating well after each addition. can crushed pineapple in juice, well drained; 1/2 cup finely chopped toasted pecans; 1/4 cup vegetable oil; 1 tsp. Notify me via e-mail if anyone answers my comment. After adding the coconut milk and eggs to the flour mixture, don’t overbeat as this will overwork the flour and make the cake dense — simply beat until the milk and eggs have just been incorporated. Add the egg and beat well, scraping any unmixed ingredients from the side of the bowl with, Beat 2 cups confectioner's sugar and 5 Tablespoons unsalted butter together using. If your first batch of coconut-pineapple cupcakes resulted in burned pineapple pieces at the bottom of the cupcake, you can “sandwich” the pineapple pieces between batter. Your email address will not be published. Alternately whisk in flour mixture … Nov 1, 2013 - Well, here we are. I used regular, canned coconut milk from an Asian brand. Spoon the cupcake batter on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched. But don’t be scared, trust me they are easy! I have been known to rely on a box mix for a cake before, like when I make my favorite Chocolate Cream Cake. I was shocked how many kids were all over the coconut. So delicious! Try baking the cupcakes for 25-30 minutes if you run into this problem. Too much cold air coming from a frequently opened oven door causes irregular oven temperatures, which then affect the baking process. These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting! The end of Pineapple Week and the course I am always anxiously awaiting: dessert! My days are spent in the kitchen, creating new recipes to share with family and friends. How to make pineapple coconut cake. My kids absolutely loved them! Prepare recipe as directed through Step 2, adding 1 cup finely grated carrots; 1 (8-oz.) Proceed with recipe … Pour into prepared pan. After all, recipes … Pineapple Coconut … Signup for all the new recipes to be sent to your inbox on Saturday morning! I was compensated for my time to create this recipe. These look incredible! All thoughts and opinions are 100% my own. Preheat the oven to 350ºF. This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. I’ll be dreaming of summer with every bite! ground ginger before adding cake mix, beating well after each addition. Pineapple’s not my favorite fruit and I’ve made these cupcakes without the fruit without any problem. Learn how your comment data is processed. Beat 2 cups confectioner's sugar and 5 Tablespoons unsalted butter together using a freestanding … Pineapple and coconut are two of my favorite flavors. It gives it tons of flavor, but keeps them from drying out as well. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Specifically for the coconut buttercream frosting: the longer you beat the frosting, the fluffier and lighter it becomes. So, these Pineapple Coconut Cupcakes … All spoon measurements are level and unsifted, unless otherwise specified. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. So you get the full flavor in every bite. To make the cupcakes, whisk together your dry ingredients in a medium-sized bowl and set aside. Do you have certain flavors or smells that remind you of certain things? In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. But if you like more, then taste as you go and add more. Divide the chopped pineapple between the paper cases. In medium bowl, combine flour, baking soda and salt. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more. Plus coconut extract gives it that great flavor. Maybe a Margarita Cupcake would fit too. Turn the mixer down to a slower speed and slowly pour in 2 Tablespoons coconut milk. I mean, it is a cupcake, yes, but not the type of cupcake you’re probably hoping for … I think everyone does. To level the ingredients, take the back of a knife and run it across the top of the measuring cup until the excess ingredients are scraped off. Slowly drizzle oil into … To make the frosting: Pour the pineapple juice into a small saucepan and set over medium-high heat. coconut, all purpose flour, crushed pineapple in juice, macadamia nuts Beat in coconut extract. The recipes did not seem Hawaiian enough. https://www.myfoodandfamily.com/.../coconut-pineapple-cupcake-recipe Site by Meyne. #cupcake #pineapple #coconut. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I made these for our neighborhood get together a couple weeks ago, and they disappeared in no time! Cool 10 minutes in pan on rack; remove and cool completely before decorating. These cupcakes look so perfect! Plus you can flavor them however you want! **This post is sponsored by Imperial Sugar. Bake 20-25 minutes or until toothpick inserted comes out clean. Oh, and those cute little dried pineapple slices that look like flowers. To get the cupcakes extra moist, I used a can of crushed pineapple in the batter. Preheat oven to 350°. Home Recipe Index Dessert Recipes Cakes & Cupcakes Coconut Pineapple Bundt Cake. 1 large can (20 ounces) crushed pineapple (undrained) 2 cups all-purpose flour 1 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 teaspoon baking soda For the Topping: 1 stick butter (4 ounces) 1 cup granulated sugar 3/4 cup evaporated milk 1 teaspoon vanilla 1 cup flaked coconut 1 cup chopped pecans Simply omit the pineapple and follow the recipe as stated above. Please see, a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk), a freestanding electric mixer with a paddle attachment (or, use a handheld whisk), Liquid and dry measuring cups are different, Strawberry Yellow Sheet Cake + Nine Years of Hummingbird High, Snickerdoodle Recipe Without Cream Of Tartar, Hummingbird High's full disclosure and privacy policy. So light and perfectly moist. I love pineapple flavor! However, make sure your cupcakes are cooled completely before frosting, or they will get soggy. They look perfect! Cool the cupcakes in the pan for 5 minutes then turn them out onto a rack to cool completely. Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. Have … Combine cake flour, baking ... sides with shredded coconut (press into sides lightly). Jump to Recipe. Beat in the reserved reduced coconut milk from cupcakes, the reserved vanilla paste from cupcakes, and salt. If you add the pineapple pieces after you’ve already added the batter (that is, putting the pieces on top of the batter), the batter will not rise evenly and you will have deformed cupcakes.