Tropicups from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on May 15, 2019

    These little gems are a coconut pineapple lovers dream. They are moist and flavorful and taste even better the next day. I didn't have two muffin tins that would fit into my oven together so I used one regular muffin tin and a Bundt brownie pan. The brownie pan made mini bundt cakes that baked perfectly in 20 minutes. I left the regular muffin pan in for an extra 5 minutes and they were perfect. My friends and I actually liked the smaller mini bundts best. I think you could also make these in mini muffin pans and just shorten the baking time. These were a big hit with my guests. Next time I will toast the coconut first while prepping my other ingredients to avoid opening the oven so much to check on the coconut while the cakes are also in the oven.

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