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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Coconut Cupcakes with Coconut Buttercream Frosting Recipe

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This recipe for Pineapple Coconut Cupcakes with Coconut Buttercream Frosting is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
1 box yellow cake mix
3 eggs
1/4 cup of crushed pineapple
1/4 cup pineapple juice
1/2 cup of canola oil
1/2 cup of coconut milk
1/2 cup of shredded coconut

Frosting
1/2 cup of butter, softened
6 tablespoons coconut milk
About 4 to 5 cups confectioner's sugar
1 cup shredded coconut plus a little extra to sprinkle on top
Directions:
Directions:
Cake
Combine cake mix, eggs, pineapple, pineapple juice, oil, coconut, and coconut milk. Mix on low for 30 seconds. Scrape down the sides and mix on medium for about 2 more minutes. Makes 24 cupcakes. Bake at 350 degrees for 20 minutes.


Frosting
Combine the ingredients in a stand mixer. Spread on cooled cupcakes. Refrigerate the leftovers.

 

 

 

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