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5 from 2 votes

Pineapple Cupcakes with Toasted Coconut

Moist yellow cupcake, filled with pineapple and coconut, topped cream cheese and butter frosting and toasted coconut.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts


  • cup flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ½ cup fresh pineapple finely chopped (can used canned)
  • 2 tablespoons yogurt
  • 2 eggs
  • ½ cup oil canola oil
  • 1/2 cup coconut
  • 1 cup coconut
  • Cream Cheese frosting recipe in found in link below.
  • Marachino cherries for each cupcake
  • Note: If baking in jars you can use 1/2 pint wide mouth jars. Spray the jars with baking spray.


  • Sift baking soda, baking powder, flour together. Set aside.
  • Mix together, eggs, sugar yogurt, pineapple, vanilla.
  • Mix dry mixture into the sugar mixture. Add in oil, and mix. Add coconut.
  • Pour into cupcake pans ¾ way.
  • Bake at 375 for 15-20 minutes, depending on size of cupcake.
  • This makes approximately 12 large cupcakes.
  • Lower heat to 350. Lay out coconut on shallow baking pan. Bake for 5 -10 minutes, checking at 5. If you want it really brown and crunchy, bake longer, but keep checking so it doesn't burn.
  • The Cream Cheese Recipe is in a link below also found in my dessert category.
  • Top with a cherry
  • This recipe rises high. I ended up with jars of cake filled to the brim, so I turned them over and they fell right out. I cut them in half and put them back in the jars. Do not fill more than 1/4 of the way of the jar. If you freeze your jar cakes like I like to do, leave an inch between the cake and the lid.