Pineapple coconut cupcakes

Yield: 1 Servings

Measure Ingredient
½ cup Flaked coconut
½ cup Butter
1 cup Crushed pineapple
2 \N Eggs
2 teaspoons Baking powder
¼ cup Water
¾ teaspoon Vanilla
1 cup Sugar
2 cups Flour
½ teaspoon Salt
3 ounces Cream cheese
1 tablespoon Milk
1 pinch Salt
2½ cup Confectioners' sugar
¼ teaspoon Vanilla


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

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