Recipes and Cooking Pina Colada Cakes Be the first to rate & review! Filled with pineapple preserves and topped with coconut frosting, these petite pina colada cakes from scratch taste like a tropical drink. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 18 mins Cool Time: 5 mins Total Time: 30 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅓ cup butter, softened 1 ¼ cup sugar 1 teaspoon vanilla 2 eggs ½ cup dairy sour cream ½ cup milk 6 soft macaroon cookies, crumbled (1 cup) ¼ cup chopped macadamia nuts Coconut Frosting 1 cup pineapple preserves Toasted coconut Coconut Frosting 1 7.25 ounce package fluffy white frosting mix 1 teaspoon coconut extract 4 cup powdered sugar Directions Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. In a small bowl, stir together sour cream and milk. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Stir in crumbled cookies and macadamia nuts. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks. If desired, remove paper bake cups. Prepare Coconut Frosting; set aside. Spoon pineapple preserves into a decorating bag fitted with a large round or open star tip. Push tip into the top of each cupcake and force some of the preserves inside cake. Generously spread the frosting onto tops of cupcakes. Sprinkle with toasted coconut. Makes 24 cupcakes. Coconut Frosting In a large mixing bowl prepare frosting mix according to package directions. Beat in coconut extract. Gradually add powdered sugar, beating well. Rate it Print Nutrition Facts (per serving) 319 Calories 8g Fat 61g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 319 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 27mg 9% Sodium 165mg 7% Total Carbohydrate 61g 22% Total Sugars 48g Protein 3g Vitamin C 1.2mg 6% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 78mg 2% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.