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Petite Pineapple Coconut Cakes

Total Time

Prep: 25 min. + chilling


9 servings

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
Petite Pineapple Coconut Cakes Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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

1 cake: 601 calories, 36g fat (21g saturated fat), 110mg cholesterol, 331mg sodium, 66g carbohydrate (49g sugars, 1g fiber), 5g protein.

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