Best Pineapple Coconut Angel Food Cupcakes Recipes
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE COCONUT ANGEL FOOD CUPCAKES
These are very delicious cup cakes and so easy to make and it only has 2 ingredients. I like the pineapple and coconut flavors combined in these cupcakes. This is great as a full cake too and try to add pie fillings instead of the pineapple ...I really like the cherry. Keep left over cupcakes/cake in the refrigerator (thats if...
Provided by Karla Everett
Categories Cakes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Directions for cupcakes :
- 2. Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
- 3. Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
- 4. Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
- 5. Directions for frosting :
- 6. Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.
COCONUT-PINEAPPLE CUPCAKE RECIPE
Enjoy piña colada flavor for dessert with our Coconut-Pineapple Cupcake Recipe! This pineapple cupcake recipe makes delightful and delicious desserts.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 27 g, Protein 1 g
PINEAPPLE CUPCAKES
Make and share this Pineapple Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line muffin pan with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
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