Mini Pineapple Cakes
Start by placing the pineapple slices without the core into a large skillet over medium to low heat with hot vegetable oil and fry them until golden brown.In a medium bowl, add the coconut, the sugar and mix everything very well.Then, coat the pineapple slices in this mixture.Transfer these slices to a cupcake pan, add one candied cherry inside each pineapple ring and set aside.In a large bowl, add the crushed canned pineapple, the eggs, the vanilla extract, the shredded dried coconut and mix everything very well to incorporate.Add the cake mix and mix again until it becomes a smooth and even batter.Then transfer this batter to the pan with the pineapple.Take to a preheated oven at 180° C (350° F) and bake for 35 minutes.Serve.
Ingredientes
- 12 Pineapple Slices
- Hot Vegetable Oil
- 100g of Shredded Dried Coconut
- 50g of Refined Sugar
- 12 Candied Cherries
- 200g of Crushed Canned Pineapple
- 4 Eggs
- 1 Teaspoon of Vanilla Extract
- +100g of Shredded Dried Coconut
- 450g of Cake Mix
Modo de Fazer
Start by placing the pineapple slices without the core into a large skillet over medium to low heat with hot vegetable oil and fry them until golden brown.
In a medium bowl, add the coconut, the sugar and mix everything very well.
Then, coat the pineapple slices in this mixture.
Transfer these slices to a cupcake pan, add one candied cherry inside each pineapple ring and set aside.
In a large bowl, add the crushed canned pineapple, the eggs, the vanilla extract, the shredded dried coconut and mix everything very well to incorporate.
Add the cake mix and mix again until it becomes a smooth and even batter.
Then transfer this batter to the pan with the pineapple.
Take to a preheated oven at 180° C (350° F) and bake for 35 minutes.
Serve.
