Coconut Pineapple Cakes (Print Version)
# Ingredients:
01 -
1/3 cup coconut milk.
02 -
1/2 cup soft butter.
03 -
1 teaspoon lemon juice.
04 -
1/2 teaspoon salt.
05 -
1/3 cup pineapple juice.
06 -
1 cup fresh blackberries.
07 -
2 large eggs.
08 -
2 tablespoons brown sugar.
09 -
1/4 cup regular sugar.
10 -
1/2 teaspoon rum extract.
11 -
Coconut flakes for topping.
12 -
1 tablespoon cornstarch.
13 -
1 1/2 teaspoons coconut flavoring.
14 -
3/4 cup packed brown sugar.
15 -
4-4.5 cups powdered sugar for frosting.
16 -
1 cup butter (for the frosting).
17 -
1 1/2 teaspoons baking soda.
18 -
20 oz crushed pineapple.
19 -
2-3 tablespoons blackberry jelly.
20 -
1 1/2 cups plain flour.
# Instructions:
01 -
Chop coconut into fine bits for decoration.
02 -
Cook the pineapple mixture after blending until it thickens up.
03 -
Blend your blackberries, then strain them to remove seeds.
04 -
Mix softened butter and sugars first. Add liquids, then stir in the dry stuff.
05 -
Scoop the mixture into tins, bake at 375°F for about 14-15 mins.
06 -
Blend butter with powdered sugar, then add blackberry puree.
07 -
Cut a hole in the cupcake tops and add pineapple filling.
08 -
Swirl on the frosting, add some coconut and blackberries on top.
# Notes:
01 -
Stays fresh at room temp for 5 days.
02 -
Make certain parts ahead of time.