Pina Colada Party Cakes

Pina Colada Party Cakes
Servings: 6 Yield: 6 cakes Prep 5 mins Bake 400°F 15 mins Cook 7 mins Bake 350°F 8 mins


  • 1 2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup cream of coconut
  • 1 egg
  • 1/4 cup oil
  • 1 can (8 ounces) crushed pineapple, drained, reserving 1/4 cup juice
  • 2/3 cup granulated sugar
  • 1/4 cup reserved pineapple juice (from cakes)
  • 1 egg white
  • 1 tablespoon light corn syrup
  • Pinch cream of tartar
  • Pinch salt
  • 1/2 teaspoon coconut extract
  • Toasted shaved coconut, for garnish

Make It

1. Heat oven to 400 degrees F. Coat a popover pan (see Note) with nonstick cooking spray and line each indentation with 2 paper cupcake liners.

2. In large bowl, whisk together flour, sugar, baking powder and salt.

3. In a bowl, whisk together the cream of coconut, egg and oil. Make a well in the flour mixture; add coconut mixture. Stir until all flour mixture is moistened. Fold in the drained, crushed pineapple.

4. Transfer batter to popover cups, a heaping 1/3 cup per indentation.

5. Bake cakes in 400 degrees F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue to bake for an additional 8 minutes.

6. Remove cakes immediately from pan; cool completely on a wire rack.

Once cakes are cool, prepare Frosting:

7. In small saucepan (not nonstick), mix sugar, reserved pineapple juice, egg white, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150 degrees F, about 7 minutes. Remove from heat. Beat in coconut extract, 1 minute.

8. Spread cupcakes generously with frosting, about 3 tablespoons per cupcake (there will be frosting left over). If desired, run flat edge of knife around top of cake to create a smooth edge. Top with toasted coconut. Slip cakes into clean cupcake liners, if desired, and tie with ribbon or string.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 447, Fat, total (g): 17, chol. (mg): 35, sat. fat (g): 7, carb. (g): 69, fiber (g): 2, pro. (g): 6, sodium (mg): 315, Percent Daily Values are based on a 2,000 calorie diet.