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Pina Colada Recipe

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This recipe for Pina Colada, by , is from Vic's Kitchen, 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!

Sarah Frierson


2 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 3/4 c sugar
1 c oil
1/2 tsp vanilla extract
1 tsp coconut extract
3/4 c sour cream
1 can crushed pineapple drained

Coconut Cream Cheese Frosting
1/2 c butter (1 stick)
1 package cream cheese (8 oz) cold
1/2 tsp vanilla extract
2 tsp coconut extract
4 c powdered sugar
1 Tbsp rum or rum extract

Preheat oven to 350. In a separate bowl, mix flour, baking powder, baking soda and salt. In a large mixing bowl, mix on medium speed the eggs and sugar until light and slightly thickened (about 2 minutes). Reduce speed to low and add oil and extracts until blended. Add in the pineapple and sour cream. Mix until fully incorporated. Add the flour mixture a little at a time until combined. Line cupcake pan with liners and fill 2/3 full. Bake at 350 for 18-20 minutes. Remove and let cool completely. To make frosting, place butter in a large mixing bowl and beat until smooth. Add in cream cheese and beat until well combined. Add extracts and powdered sugar one cup at a time on low speed. Increase speed to medium and beat until mixture begins to get fluffy. Add rum and beat 1 more minute. Use at once or refrigerate. Pipe on top of cupcakes and garnish with regular flake coconut or toasted coconut.




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