These tropical delights are my tribute to our Hawaiian-born president-elect. They’re great any time, of course, and I like this cupcake recipe because they’re cakey, made with the creaming method, and aren’t ridiculously sweet when a more prudent amount of frosting is used.
The coconut — toasted or not, as you prefer — is only on top but pineapple’s inside two ways: the fruit and the juice they were packed in. The combination’s a natural.
Like nearly all cupcakes, these are best the day they’re made but they’re moist because of the fruit and keep pretty well. They can be frozen, unfrosted and well-wrapped, for a month.
Pineapple and Coconut Cupcakes
Adapted from Williams-Sonoma
1 1/3 cups/220g all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/2 stick/55g unsalted butter, room temperature
2/3 cup/140g granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 8-ounce/227g can crushed pineapple in juice, well drained, juice reserved
1/3 cup/80 mL of the reserved pineapple juice (see note)
1 cup/125g sweetened coconut, toasted if you wish
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4. Spray a standard 12-cup muffin tin or use cupcake liners.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the butter until light. Gradually add the sugar and beat until fluffy.
Add the eggs and egg yolk one at a time and beat well after each. Add the crushed pineapple and beat; it will be lumpy. Beat in the flour mixture in 3 additions, alternating with the pineapple juice, beginning and ending with the flour mixture. Scrape down the bowl, if necessary, and beat just until blended.
Transfer to the pan, filling each cup about one-half to three-quarters of the way. Bake until golden and a toothpick inserted in the center comes out clean, about 19 – 22 minutes. [I need just over 20 minutes ~ ella]
Immediately remove cupcakes from the tin and transfer to a cooling rack to cool completely. Frost with your favorite vanilla buttercream and top with coconut.
Yield: 12 cupcakes
To toast coconut: You can do it in a dry skillet or in a 350 degree oven, stirring often. It will take 8 – 10 minutes and once it begins to brown it will brown quickly. I do it in a skillet to keep an eye on it.
Ella’s note: The pineapple needs to be very well-drained. Once it has drained on its own for a minute or so, I press on it to get out as much juice as possible. I use Dole brand and after pressing, I have a slurp more juice than needed for the recipe. Other brands might yield more or less.
Related post on From Scratch: About Creaming
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These look fantastic!
I also like to toast coconut in a frying pan. Inevitably my attention gets drawn elsewhere when I toast anything in the oven…
Thanks for the recipe!
Interesting recipe…
Thanks for sharing. I wonder how it would taste with the roles of the coconut and pineapple reversed…
Art Young’s last blog post..Easy Dessert Recipes for Presidents
Hi, Kathy! – They really are good. I’ve made them before and I love the combination. And I toast everything in skillets for the very same reason as you. Have a great weekend!
And hi, Art! – I wouldn’t do that, to be honest. No matter how much you press the coconut it will still be wet and would probably ruin the frosting. Also, I think they’d stale within a day that way because there’s really not that much fat in the batter. Buy hey, if you try it, let me know!
Sure
Art Young’s last blog post..Easy Dessert Recipes for Presidents