Mini-Pineapple Coconut Cakes

These are a true showstopper! A lovely luncheon dessert, or a perfect tray of bites to take to a cocktail or dinner party. I actually think that in some ways they’re easier to make than a pineapple upside down cake. Especially if you cut corners and use storebought sponge cake. (It’s ok, go for it! I give you permission!) You can add alcohol to the syrup or whipped cream if you choose, but it’s easily left out as well. I hope you enjoy these one bite wonders!

Plain Vanilla Yellow Cake

2 C. Cake Flour

3 1/2 tsp baking powder

2 C. whole milk

2 tsp real vanilla extract

1 1/2 C. softened unsalted butter

1 3/4 C. granulated sugar

3 eggs

Cream together the butter and sugar until light and fluffy. Then add the eggs one at a time, beating after each addition, JUST until combined as well as the vanilla. Meanwhile, sift together (or whisk) the flour, salt and baking powder. Add the dry ingredients and the milk alternately in about three turns, starting and ending with the flour. Pour batter into a rimmed half baking sheet and cook in a preheated 350 degree oven until a toothpick comes out clean and cake is golden, about 25 to 35 minutes. After cake has cooled, use a round biscuit or cookie cutter (I used about 2 in. round) and cut out rounds of cake.

Pineapple topping

1 large or 2 small cans of chopped pineapple, drained

1/3 C. brown sugar

1 TBLS butter

1/4 C. rum (if using)

1 tsp vanilla

Cook pineapple with all other ingredients in a heavy bottomed saucepan over medium heat until syrupy and reduced. Let it all mix together and the bubble for about 3 minutes. Let cool.

Whipped Cream:

1 pint heavy whipping cream

2 TBLS powdered sugar

1 TBLS Rum/ coconut rum or coconut extract

To assemble:

Top cake rounds with a dollop ( I use a pastry bag and regular tip, but if you don’t have one an teaspoon with do fine) of whipped cream and a small spoonful of pineapple mixture. Drizzle remaining syrup over the tray for garnish.

Enjoy the compliments! ;)