Pineapple Coconut Cupcakes
- 1 Package Vanilla Cake Mix
- 1 Can Dole Pineapple Chunks
- 3/4 cup Coconut Milk
- 2 Eggs
- 1/3 cup Vegetable Oil
- Shredded Coconut
Preheat oven to 350°F, before adding cupcake holders to mini cupcake pan.
In a large bowl, blend together cake mix, coconut milk, pineapple chunks, and vegetable oil.
Spoon mixture into each cupcake holder and bake for 15 minutes or until a toothpick inserted into the center of cupcakes comes out clean.
Carefully remove from oven and allow to cool, before topping with a layer of vanilla frosting, shredded coconut, and a pineapple chunk garnish.
Pair with Sauvignon Blanc and enjoy!