| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Cupcakes, Fruit, Prize | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Flaked coconut |
| 1/2 | c | Butter |
| 1 | c | Crushed pineapple |
| 2 | Eggs | |
| 2 | ts | Baking powder |
| 1/4 | c | Water |
| 3/4 | ts | Vanilla |
| 1 | c | Sugar |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 3 | oz | Cream cheese |
| 1 | tb | Milk |
| 1 | pn | Salt |
| 2 1/2 | c | Confectioners' sugar |
| 1/4 | ts | Vanilla |
INSTRUCTIONS
FROSTING Combine coconut and water. Let stand while mixing the cake. Cream butter, sugar, salt, and vanilla. Add eggs one at a time and beat well. Add coconut; mix well. Add dry ingredients and pineapple alternately; mix well. Bake in cupcake tins, 350 F, 15 to 20 minutes. Frosting: Combine until smooth. Shared by Sherilyn Schamber Recipe by: State Fair Blue Ribbon Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by sherschm <sherschm@concentric.net> on Mar 17, 1997
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