Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
10
Yield:
10 mini cakes
Ingredients
Base:
- ⅔cuppacked brown sugar
- ⅓cupbutter, melted
- 10maraschino cherries
Whipped Topping:
- 2cupsheavy whipping cream
- 1teaspooncream of tartar
- ½cupconfectioners' sugar
- ¼cuppineapple juice
- 3tablespoonscoconut cream
- 1tablespooncoconut extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
Drain pineapple rings, reserving 1/4 cup juice.
Combine flour and baking powder in a small bowl.
Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
Divide batter among cake molds using an ice cream scoop.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
Serve whipped cream alongside cakes.
Cook's Note:
Substitute half-and-half for the milk if preferred.
Nutrition Facts (per serving)
| 670 | Calories |
| 45g | Fat |
| 64g | Carbs |
| 5g | Protein |
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