Ingredients:

Cupcakes:

1 2/3 cups all-purpose flour

1 1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/3 cup canned coconut milk 

1/3 cup pineapple juice 

1/4 tsp coconut extract

1 cup well drained canned crushed pineapple 

Coconut Frosting:

1 cup butter, softened 

2 Tbsp canned coconut milk

3/4 tsp coconut extract

3 1/2 cups powdered sugar

3/4 cup sweetened shredded coconut

12 maraschino cherries and fresh pineapple wedges (optional)

Preparation:

Cupcake:

Preheat the oven to 350 degrees. Line your muffin pan with cupcake liners, set aside. 

In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.

In the bowl of your stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time. 

In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract. 

Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat the process with flour and milk mixtures once more, then mix in the last 1/3 of the flour mixture. 

Fold in crushed pineapple being careful not to overmix the batter. Divide batter among prepared muffin cups filling each nearly to the top. 

Bake in a preheated oven until the toothpick inserted into the center comes out clean about 19 – 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely. 

Once cool, frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.

Frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until light and fluffy. 

Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.

This is a festive and delicious sweet treat, packed with summer flavours! Bon Appetit! 

Ingredients:

1 1/2 cup ice

1/2 cup diced pineapple, frozen

2 ounces pineapple juice

2 ounces coconut cream

1 1/2 ounces white rum

1 ounce dark rum

Pineapple slices

Preparation:

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and perfectly chilled. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Celebrate in style and make a piña colada! If you’re drinking piña coladas on July 10th, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!