PETITE PINEAPPLE COCONUT CAKES

Petite Pineapple Coconut Cakes image

Defy wintry weather and transport your guests to the tropics with these beautiful, single-serving confections. Cake mix never tasted so good!-Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 9 servings.

Number Of Ingredients 7

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 toasted unsweetened coconut flakes

Steps:

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., 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.

Nutrition Facts : Calories 601 calories, Fat 36g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 331mg sodium, Carbohydrate 66g carbohydrate (49g sugars, Fiber 1g fiber), Protein 5g protein.