Description
Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada!
Ingredients
- 1 ½ cups white sugar
- ½ cup butter
- ¼ cup vegetable oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple, well drained
- ¾ cup milk
- ¼ cup brandy, or as needed, divided
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon brandy
- 1 (15 ounce) can cream of coconut
- 1 (8 ounce) package cream cheese, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
- Beat sugar
- butter
- and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple
- milk
- and 1/4 cup brandy.
- Sift flour
- baking powder
- baking soda
- and salt together in another bowl. Add slowly to the sugar mixture
- beating with an electric hand mixer to get a light
- fluffy batter.
- Spoon batter into the cupcake liners
- leaving about 1/8 inch of each liner free (this cake doesn’t rise a lot).
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean
- about 17 minutes.
- Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
- Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 35