Recipe courtesy of Bobby Deen
Print
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
24 servings
Level:
Easy

Nutrition Info

Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
24 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 box yellow cake mix
  • 1 cup canned juice-packed crushed pineapple
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 cup sweetened coconut
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 3 teaspoons whipped cream stabilizer
  • 1 teaspoon pure vanilla extract
  • 1/2 vanilla bean, sliced lengthwise, seeds scraped
  • 24 fresh raspberries

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners. Prepare the yellow cake mix by mixing together 1 cup water, the cake mix, pineapple, canola oil and eggs. Divide the batter evenly among the cupcake liners, filling each two-thirds full. Bake until golden and a toothpick comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool completely. 

Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes. 

Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl. Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip. Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry. 

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