Ingredients
The following ingredients have 4 Servings
- 4 tbsp butter (melted)
- 1 cup brown sugar (divided)
- 1 16 oz can pineapple slices with juice
- ¾ cup sweetened shredded coconut (divided)
- 1 cup unsalted butter (softened)
- ½ cup white sugar
- 2 eggs (room temp)
- 1 tbsp vanilla or coconut extract
- 1 1/3 cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instruction
- Preheat oven to 350 degrees.
- Grease cupcake (jumbo works great too) or mini bundt pan.
- In a small bowl, mix together melted butter and ½ cup brown sugar.
- Spoon about 1 tbsp of the brown sugar mixture into each cupcake tin.
- Remove the pineapple rings from the can. Save the juice for later.
- If they fit add one pineapple slice to each cupcake tin, if not break in half and add a half or ¾ of a pineapple ring to each.
- Top with shredded coconut on each.
- Now time to make the cake. In a large bowl add dry ingredients.: flour, baking soda, baking powder, and salt and stir.
- In another mixing bowl add softened butter and both white sugar and brown sugar.
- Using a hand mixer blend on medium speed until well combined.
- Add eggs, then extract and reserved pineapple juice. Mix well.
- Now slowly pour in dry ingredients and mix until smooth and combined.
- Spoon the batter into all the cupcake tins, filling completely and smoothing the tops.
- Bake for 20 minutes or until browned and cooked through.
- Let cool slightly then invert on top a platter or lined baking tray.
- Add toasted coconut to garnish while they are still warm.
- Serve warm or at room temp and enjoy your tropical treat!
