Yield: 1 Servings
|½ cup||Flaked coconut|
|1 cup||Crushed pineapple|
|2 teaspoons||Baking powder|
|3 ounces||Cream cheese|
|2½ cup||Confectioners' sugar|
Combine coconut and water. Let stand while mixing the cake. Cream butter, sugar, salt, and vanilla. Add eggs one at a time and beat well. Add coconut; mix well. Add dry ingredients and pineapple alternately; mix well.
Bake in cupcake tins, 350 F, 15 to 20 minutes.
Frosting: Combine until smooth. Shared by Sherilyn Schamber
Recipe by: State Fair Blue Ribbon Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by sherschm <sherschm@...> on Mar 17, 1997