After I made the pineapple upside-down cake knockoff recently, I thought coconut might be a nice addition to a pineapple cake. Then, I decided to experiment with making cupcakes instead, for portion control. This recipe is the end result of my dessert brainstorming.
- 1 box angel food cake mix
- 1 20-oz can crushed pineapple
- 1 bag dried coconut (The kind I have is sweetened, but I’d like to seek out the unsweetened next time. I didn’t measure out how much I used, but it was nowhere near the whole bag, or even half of it, for 12 cupcakes.)
- 1 container cream cheese or buttercream icing
Heat your oven to 375. While the oven is warming up, place the cake mix in a mixing bowl. Add the crushed pineapple; mix thoroughly.
Line muffin pans with muffin cups. (I went with the paper ones, but the foil ones would work, too, I’m sure.) Spoon the cupcake batter into the cups. I filled them almost to the top. You should get about 30 cupcakes, give or take a few, depending on how heavy your batter hand is.
Bake the cupcakes until the batter is set and the tops are golden.(Be forewarned: monitor them closely because they burn on the bottom quickly.) Let the cupcakes cool, then top with icing, and then coconut.
Variation: My son isn’t a fan of coconut, so I only topped half of the cupcakes with coconut, topping the others with icing and sprinkles instead. (The sprinkles were his request; you could, of course, omit them.) To make less caloric, you could pass on topping the cupcakes altogether. One last thought: Part of me is curious to know if it would work to add coconut to the batter with the crushed pineapple. Another experiment for another day!