Ingredients
°1 cup sugar
°2 Eggs
°1/2 cup soft butter
°2 cups sour cream
°2 teaspoons rum extract
°3 precision cups
°2 teaspoons baking powder
°1 teaspoon baking soda
°1 teaspoon salt
°1 14 oz/398 ml can crush pineapple, drain
°1 Cup Shredded Coconut
*Methods
Preheat the oven to 350F.
Whisk the sugar, eggs, butter, sour cream and rum extract until combined. Add flour, baking powder, baking soda and salt.
Add pineapple and coconut. Move.
Add 24 cupcake liners to cakes. Fill in about 3/4 method filled with cake mixture. Bake for 25 minutes or until the toothpick comes out clean. Cool on cooling rack
Enjoy !