pineapple coconut cupcakes with cream cheese frosting

"if you like piña coladas...." just kidding...that was lame. and that song came along well before i did so i don't know who i think i am reciting random lyrics when i don't even really know any words past those five. anyhow, if you do like the flavor combination of pineapple and coconut then you are sure to love these cupcakes as well. they are super moist and have a little chew to them from the pineapple and coconut in the cake batter. add velvety cream cheese frosting topped with crunchy toasted coconut and you've got a winner. 

totally licked the mixer afterward 

like my sports paper liners? they're all they had a the store. 

pineapple coconut cupcakes with cream cheese frosting

makes about 24 cupcakes

ingredients:

for cake:

- 2 c flour

- 2 tsp baking soda

- 1/2 tsp salt

- 3/4 c vegetable oil

- 3/4 c buttermilk

- 3 eggs

- 1 tsp vanilla extract

- 2 c sugar

- 1 8oz. can crushed pineapple, drained

- 1 1/2 c shredded coconut

for frosting:

- 1 c shredded coconut

- 8oz. cream cheese, softened

- 1/2 c butter, softened

- 2 c powdered sugar

- 1 tsp vanilla extract

directions:

for cake:

1. preheat oven to 350 degrees F 

2. line muffin pan with paper liners 

3. in a medium bowl combine flour, salt and baking soda

4. in a large bowl whisk together oil, buttermilk, eggs and vanilla

5. to the wet mix, incorporate sugar, pineapple and coconut

6. mix in flour mixture until just combined

7. evenly spoon cake mix into prepared muffin pan so that the batter fills 2/3 each paper liner

8. bake for approx. 20 minutes or until a toothpick comes out clean after insertion

9. allow cupcakes to cool before frosting

for frosting:

1. preheat oven to 350 degrees F

2. line a baking sheet with foil and sprinkle the shredded coconut into a single layer

3. bake for approx 3-5 minutes stirring occasionally as the coconut browns

4. once coconut is toasted, set aside to cool

5. with an electric mixer, mix together sugar, cream cheese, vanilla and butter until completely smooth

6. frost the cupcakes and sprinkle with toasted coconut