A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much closer to perfection.


Recipe Summary

25 mins
20 mins
20 mins
1 hr 5 mins
10 mini cakes


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Whipped Topping:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.

  • Drain pineapple rings, reserving 1/4 cup juice.

  • Combine flour and baking powder in a small bowl.

  • Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.

  • Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.

  • Divide batter among cake molds using an ice cream scoop.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.

  • Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.

  • Serve whipped cream alongside cakes.

Cook's Note:

Substitute half-and-half for the milk if preferred.

Nutrition Facts

670 calories; protein 5.2g; carbohydrates 63.6g; fat 44.7g; cholesterol 155.9mg; sodium 259.1mg. Full Nutrition