This magnificant dessert starts with a sweet coconut cupcake infused with Parrot Bay Rum (Love it!). The center is gushing with a chunky pineapple sauce. It's then topped with a light cream cheese & Parrot Bay icing, sprinkled with crunchy toasted coconut and finished up with a pineapple wedge and a perfect maraschino Cherry. Be careful with these little devils..eat more than two and you're sure to feel just a bit tipsy.
I love pina colada cakes. I cannot resist a slice. This cupcake version looks adorable and very delicate. I will try and create a version of them. I bet there will even be harder to resist than a slice. After all, they look so very innocent and adorable. Great shot & great job!