| 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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