A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much closer to perfection.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
670 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
Step 2
Drain pineapple rings, reserving 1/4 cup juice.
Step 3
Combine flour and baking powder in a small bowl.
Step 4
Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
Step 5
Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
Step 6
Divide batter among cake molds using an ice cream scoop.
Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
Step 8
Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
