Petite Pineapple Coconut Cakes

Name: Petite Pineapple Coconut Cakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 9
Cuisine: Global
Ingredients: 1 cake layer from Angel Cake Ball Pops; 473 milliliters flaked coconut, toasted; 1 teaspoon coconut extract; 79 milliliters confectioners sugar; 170 grams cream cheese, softened; 355 milliliters heavy whipping cream; 237 milliliters pineapple preserves

Petite Pineapple Coconut Cakes requires around 25 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 547 calories, 6g of protein, and 33g of fat each. If you have cream cheese, confectioners' sugar, heavy whipping cream, and a few other ingredients on hand, you can make it. It works well as an affordable dessert.

Instructions

Cut cake horizontally into two layers.

Place bottom layer on a cutting board.

Equipment you will use

Cutting Board

Combine pineapple preserves and extract; set aside 3 tablespoons for frosting.

Ingredients you will need

Pineapple Preserves

Frosting

Extract

Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.

Ingredients you will need

Pineapple

Spread

In a large bowl, beat cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners' sugar and reserved pineapple mixture; fold in whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Cream Cheese

Pineapple

Cream

Equipment you will use

Bowl

Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving.

Ingredients you will need

Coconut

Spread

Equipment

Cutting Board

Bowl

Ingredients

Servings:

cake layer from Angel Cake Ball Pops 473milliliters

flaked coconut, toasted 1teaspoon

coconut extract 79milliliters

confectioners' sugar 170grams

cream cheese, softened 355milliliters

heavy whipping cream 237milliliters

pineapple preserves

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.