Description
Coconut cream and pineapple turn this moist, vanilla cake into a piña colada extraordinaire.
Ingredients
Scale
Coconut-Pineapple Cupcakes
- 1–1/2 cups (341 g) unsalted butter, at room temperature
- 2–2/3 cups (540 g) granulated sugar
- 9 (275 g) egg whites, at room temperature
- 4½ cups (575 g) all-purpose flour
- 2 tablespoons (28 g) baking powder
- 1 teaspoon salt
- 1 can of coconut milk + (butter)milk, at room temperature
- 1 cup frozen pineapple chunks, pureed
- 2 teaspoons vanilla extract
Coconut Buttercream Frosting
- ½ can of Trader Joe’s Coconut Cream Extra Thick & Rich
- ½ cup butter
- 3¾ cup powdered sugar
- ½ – 1 tsp vanilla, to taste
- Sweetened, flaked coconut, optional garnish
Instructions
Coconut-Pineapple Cupcakes
- Puree the frozen pineapple chunks in a food processor.
- Mix the pureed pineapple and the coconut milk.
- Add milk or buttermilk to reach 2 cups of liquid.
- Beat the butter and sugar for five minutes or until pale and smooth.
- Mix in the egg whites, until combined.
- Alternate adding the remaining dry ingredients and wet ingredients, mixing just until incorporated.
- Pour the batter into greased and floured cake pans or lined cupcake tins.
- Bake the cupcakes for 15-20 minutes at 350 degrees, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Coconut Frosting
- Whip the coconut cream with the butter.
- Add the powdered sugar and vanilla.
- Continue beating the ingredients until a smooth, fluffy frosting has formed.
- Spoon a dollop of frosting on the cooled cupcakes.
- Garnish with sweetened, flaked coconut if desired.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert