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!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using a hand or stand mixer.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

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.

Step 6

Gently fold in the drained crushed pineapple and shredded coconut, being careful not to overmix.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 9

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.

Step 10

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.

Step 11

Drizzle the glaze over each cooled cake and garnish with extra shredded coconut or a small piece of pineapple, if desired.

Step 12

Serve and enjoy your Pina Colada Pineapple Cakes!

Nutrition Facts

Serving size	(1193.9g)

Amount per serving	% Daily Value*
Calories	3388.0

Total Fat 126.4g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 0g
Cholesterol 630.3mg	0%
Sodium 2410.3mg	0%
Total Carbohydrate 538.6g	0%
Dietary Fiber 14.4g	0%
Total Sugars 327.1g
Protein 41.8g	0%

Vitamin D 82IU	0%
Calcium 166.1mg	0%
Iron 14.5mg	0%
Potassium 922.8mg	0%

*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.

Source of Calories

Fat: 32.9%

Protein: 4.8%

Carbs: 62.3%