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pineapple coconut angel food cupcakes

(5 ratings)
Karla59 avatar
Recipe by
Karla Everett
@Karla59
Greenacres, WA

These are very delicious cup cakes and so easy to make and it only has 2 ingredients. I like the pineapple and coconut flavors combined in these cupcakes. This is great as a full cake too and try to add pie fillings instead of the pineapple ...I really like the cherry. Keep left over cupcakes/cake in the refrigerator (thats if there is any left over).

(5 ratings)
yield 18 serving(s)
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For pineapple coconut angel food cupcakes

  • CUPCAKES
  • 1 box
    angel food cake mix
  • 20 oz
    can of crushed pineapple in heavy syrup
  • COCONUT CREAM FROSTING
  • 8 oz
    low fat or fat free whipped cream
  • 1/4 c
    crushed pineapple , drained
  • 1/4 c
    coconut , toasted

How To Make pineapple coconut angel food cupcakes

  • 1
    Directions for cupcakes :
  • 2
    Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
  • 3
    Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
  • 4
    Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
  • 5
    Directions for frosting :
  • 6
    Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.
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