Petite Pineapple Coconut Cakes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Defy wintry weather and transport your guests to the tropics with these beautiful, single-serving confections. Cake mix never tasted so good. Ingredients:
1 cake layer from angel cake ball pops |
1 cup plus 3 tablespoons pineapple preserves |
1 teaspoon coconut extract |
1-1/2 cups heavy whipping cream |
6 ounces cream cheese, softened |
1/3 cup confectioners' sugar |
2 cups large flaked coconut, toasted |
Directions:
1. Cut cake horizontally into two layers. Place bottom layer on a cutting board. Combine pineapple preserves and extract; set aside 3 tablespoons for frosting. Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.
2. 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. Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving. Yield: 9 servings.
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