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!