Petite Pineapple Coconut Cakes

Name: Petite Pineapple Coconut Cakes
Prep time: 25 min
Total time: 25 min
Yield: 9 servings.
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

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

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

Directions

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.