- Cooking Time: 25-35
- Servings: 16-18
- Preparation Time: 25
- 2 sticks of butter
- 1 cup sugar or equivalent of agave syrup
- 5 eggs
- 1 tsp. Cointreau
- 19 graham crackers crushed
- 1 tsp. baking powder
- 1 cup coconut flakes
- 3/4 cup crushed fresh or canned pineapple (no juice)
- 1/2 cup pineapple juice
- 1 cup chopped walnuts
- 1 cup or as needed powdered sugar
- Extra coconut flakes to finish
- Set oven to 325 degrees. Butter or spray 2 cupcake tins or loaf pans.
- First take the graham crackers and place in a large plastic bag.
- Crush with a mallet and then add the baking powder. Close the bag and combine.
- In a mixer cream the butter and sugar until light and fluffy. Add the pineapple.
- Turn to low and add the eggs, one at a time.
- Next add the Cointreau and the graham crackers.
- Mix quickly, turn down to low and add the coconut and the nuts.
- Finish with a spatula and then fill the tins with an ice cream scoop.
- Bake for 25-35 minutes or until a toothpick come out clean.
- Turn out while still hot. Pour a little pineapple juice on each one and roll in powdered sugar and then pack on the coconut.
NotesPineapple and Coconut combine to create a warm dessert delight with a touch of paradise. We came up with the name. "Snowflakes in the Tropics" after sipping one too many Mai Tais? Oh well, it's cold and it's rainy outside but our kitchen is scented like a Hawaiian Tea Room. Actually, this is a turn on a recipe from a friend who always does wonderful dishes. She is famous for showing up with her Playmates stuffed with sumptuous goodies for our sorority sister's weekend soirees that always burst the limit with things like quadruple fudge and champagne.
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