Recipes in the world of Flavilo

Coconut-pineapple cupcake served

Coconut-Pineapple Cupcakes

The Coconut-Pineapple Cupcake is a perfect tropical dessert that combines the juicy sweetness of fresh pineapple with the exotic flavor of coconut. It is an excellent choice for summer parties, garden gatherings, or just a little special treat. Imagine the first bite, where the soft, coconutty dough and the natural flavor of pineapple melt in perfect balance in your mouth, while the soft, coconut frosting makes the experience even more delicious. The secret to the perfect cupcake is fresh, ripe pineapple and toasted shredded coconut, which adds an even richer flavor to the cake. Try this recipe with a little grated white chocolate or extra shredded coconut on top to make it even more spectacular and delicious!

Prep Time 20 min
Preparation 20 min
Total 40 min
230 Kcal
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Ingredients for this recipe

Servings: 12
⭕ 200 g Flour
⭕ 100 g Sugar
⭕ 100 g Butter (softened)
⭕ 2 Eggs
⭕ 100 ml Coconut Milk
⭕ 1 tsp Baking Powder
⭕ 1 tsp Vanilla Extract
⭕ 0.5 tsp Salt
⭕ 50 g Shredded Coconut
⭕ 100 g Diced Pineapple (fresh or canned, drained)
⭕ 150 g Powdered Sugar
⭕ 100 g Cream Cheese
⭕ 50 ml Heavy Cream
⭕ 50 g Coconut Cream
⭕ 20 g Toasted Shredded Coconut, for garnish
⭕ 6 Fresh Pineapple Slices, for garnish

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    Preparation Steps

    1

    Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.

    2

    In a bowl, whisk together the flour, baking powder, salt, and shredded coconut.

    3

    In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, and mix well.

    4

    Gradually add the coconut milk to the wet ingredients, then gently fold in the dry ingredients until just combined.

    5

    Mix until a smooth batter forms, then gently fold in the diced pineapple.

    6

    Fill the muffin liners about ¾ full with batter.

    7

    Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

    8

    While the cupcakes are baking, prepare the frosting: beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and coconut cream, and mix until light and fluffy.

    9

    Let the cupcakes cool completely before frosting. Decorate with coconut frosting, toasted shredded coconut, and fresh pineapple slices.