Pina Colada Pineapple Cakes
Transport your taste buds to a tropical paradise with these irresistible Pina Colada Pineapple Cakes! Bursting with the exotic flavors of juicy crushed pineapple, creamy coconut milk, and a hint of vanilla, these moist and tender mini cakes are the perfect indulgence for summer gatherings or anytime you crave a sunny escape. Topped with a silky pineapple glaze and a touch of optional rum essence, each bite delivers a delightful balance of sweetness and tropical flair. Quick to whip up in under an hour, these coconut-pineapple delights are finished with a sprinkle of shredded coconut for an enchanting, island-inspired presentation. Perfect as a dessert centerpiece or a fun treat, these pineapple cakes are a must-try for lovers of classic piña colada flavors!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups coconut milk
- 1 cup crushed pineapple, drained
- 0.75 cups sweetened shredded coconut
- 0.5 cups powdered sugar
- 2 tablespoons pineapple juice
- 0.5 teaspoons rum extract (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the drained crushed pineapple and shredded coconut, being careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the glaze by whisking together the powdered sugar, pineapple juice, and rum extract (if using) in a small bowl until smooth.
Drizzle the glaze over each cooled cake and garnish with extra shredded coconut or a small piece of pineapple, if desired.
Serve and enjoy your Pina Colada Pineapple Cakes!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 26.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
