This delicious delicacy is a hit with everyone because it combines pineapple and coconut. The homemade yellow cake is that much better with the addition of whipped cream.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 mini cakes |
Ingredients
- 10 pineapple rings in juice
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ cup salted butter, melted
- ⅔ cup white sugar
- 2 large eggs
- ½ cup coconut cream
- ¼ cup whole milk
- 1 tablespoon coconut extract
- 2 teaspoons vanilla extract
- ⅔ cup packed brown sugar
- ⅓ cup butter, melted
- 10 maraschino cherries
- 2 cups heavy whipping cream
- 1 teaspoon cream of tartar
- ½ cup confectioners’ sugar
- ¼ cup pineapple juice
- 3 tablespoons coconut cream
- 1 tablespoon coconut extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
- Drain pineapple rings, reserving 1/4 cup juice.
- Combine flour and baking powder in a small bowl.
- Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
- Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
- Divide batter among cake molds using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
- Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners’ sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
- Serve whipped cream alongside cakes.
- Substitute half-and-half for the milk if preferred.
Nutrition Facts
| Calories | 670 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 29 g |
| Sodium | 259 mg |
| Sugars | 43 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |