For your convenience I am posting a semi homemade recipe for the first time. This is not a Moroccan recipe, it’s rather tropical, and it is my treat to all the amazing moms and dads, who deserve an easy rum infused desert
Makes 12 delicious cupcakes.
2 Tablespoons coconut cream (different than coconut milk!)
4 Tablespoons granulated sugar
3 Slices of pineapple diced
4 Tablespoons water
1 Box of Duncan Hines cake fudge with chocolate chunks
¼ Cup rum
¼ Cup water
2 Tablespoons vegetable oil
4 Tablespoons of coarsely shredded coconuts
12 Baking cups
In a small saucepan, combine 4 tablespoons of water, pineapple cream, diced pineapples and sugar. Cook on high heat for 15 minutes.
Set the oven to preheat to 350 degrees, on bake option.
Whisk the cake mix with the eggs, rum and vegetable oil until smooth.
Place the baking cups in the cupcake pan. Pour the batter, filling 1/3 of each cup only.
Add 1 teaspoon of the coconut cream and pineapples caramelized, in each cup.
Sprinkle with some shredded coconuts.
Bake on the middle rack, for 25 minutes.
Enjoy with a fresh drink!