Cake Recipes | Pineapple Coconut Muffins

Pineapple Coconut Muffins Recipes

I love pineapple, It doesn't take long to partner with runny pineapple, coconut cream and grated coconut for a beautiful tropical Sunday afternoon dish, enjoy the perfect cake display. In our backyard

Today, canned pineapple, coconut cream, grated coconut peeking out of the fridge box, looks very unloved. Clocked. It was too early for cocktails, but looked like a perfect trio for muffins!

I'm glad I'm not disappointed. The combination of coconut cream and yogurt made for a very light batter results in a moist and savory muffin

While the recipe can easily ask for cans of diced pineapple, I roughly made my porridge. One can of pureed porridge into one cup.

ingredients

Pineapple Coconut Muffins

• 100g butter, softened
• 1 cup white sugar
• 1/2 teaspoon salt
• 1 egg
• 1 cup coconut cream
• 1/2 cut unsweetened yoghurt
• 1 cup shredded coconut
• 1.5 cups of plain flour
• 2 teaspoons baking powder
• 1 cup pineapple puree
• 1/4 cup shredded coconut, to sprinkle

Preheat the oven to 200ºC, maybe some ovens with different types and brands, can be different. Line a 12 cup muffin pan with a liner or use an alternative to nonstick silicone. Beat softened butter and sugar until cream, then add salt and eggs, then shake, add coconut cream and yogurt and stir again. 

After good and mixed, fold the coconut, flour and baking powder. Don't mix too much and the muffins will be pretty and light. Finally fold through the pineapple puree.

we bake for 20-25 minutes until it is hard to touch and the skewers come out clean when stuck into muffins. Let stand for 5 minutes before removing from the muffin pan.

Only after the oven timer turns on does the essence of the thought rum come to mind: this can actually be the perfect Pina Colada Muffin. Ahhh, please experiment with your weekend