Cake:
1/3 cup rum
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup plus 3 Tbsp sugar
3 large eggs
1 cup shredded coconut
1 cup crushed pineapple (drained)
Preheat oven to 350 degrees F and line pans with cupcake liners (makes 18 cupcakes).
In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple.
Fill cupcake liners 3/4 full.
Bake for 25 minutes or until cupcakes bounce back when lightly touched.
Coconut Cream Cheese Frosting
Note: Double this recipe if you like lots of frosting.
8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cup powdered sugar
3 Tbsp coconut cream
Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream. Pipe or spread on cupcakes. Garnish as desired.
This recipe is also linked on...
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