PETITE PINEAPPLE COCONUT CAKES RECIPE

Petite Pineapple Coconut Cakes Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients
1 cake layer from Angel Cake Ball Pops
1 cup plus 3 tablespoons pineapple preserves
1 teaspoon coconut extract
1-1/2 cups heavy whipping cream
6 ounces Philadelphia® Cream Cheese, softened [x] Perfect Any Time of Day From breakfast to snacks, dinners and desserts, Philadelphia[®] Cream Cheese helps you make the most of your meals. See More Recipes >
1/3 cup confectioners' sugar
2 cups large flaked coconut, toasted

Steps:

Cut cake horizontally into two layers. Place bottom layer on a cutting board. Combine pineapple preserves and extract; set aside 3 tablespoons for frosting. Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.
In a large bowl, beat cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners' sugar and reserved pineapple mixture; fold in whipped cream. Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving. Yield: 9 servings.