Piña Colada Cake Bites

• Cake
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 eggs
• 1 egg yolk
• 3/4 cup buttermilk
• 1/8 cup coconut oil
• 1 1/2 tablespoons coconut extract
• 1 tablespoon pineapple extract
• 1 teaspoon of imitation rum
• 15 drops yellow food coloring (optional)
• Glaze
• 1/3 cup sugar
• 1/4 cup maraschino cherry juice

1. Preheat your oven to 350u0b0F.
2. Spray your cakelet or cake bite pan wells with baking spray (not cooking spray) and use a pastry brush to make sure they have a thorough coating.
3. In a medium bowl, whisk together the dry ingredients.
4. In a separate bowl, whisk together the wet ingredients. It is best if they are at room temperature. You may need to warm the oil in the microwave.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Spoon the batter into the cake bite wells and bake at 350u0b0 for 15 minutes or until they pass the "toothpick test". For larger cakelets or a loaf pan, it may take 45 minutes to be done.
7. For the glaze, combine both ingredients in a small saucepan over medium low heat and allow to simmer for a couple of minutes.
8. Allow the cakes to cool in the pan for at least 5 minutes on a wire rack before attempting to remove them from their wells. These are soft cakes so they may come apart if they are still too warm. The edge of a silicone spatula may help to lift them out.
9. Use a pastry brush to gently glaze the top of each bite and allow them to dry on a wire rack for at least an hour.

cake, flour, sugar, cornstarch, baking powder, baking soda, salt, eggs, egg yolk, buttermilk, coconut oil, coconut, pineapple, rum, coloring, sugar, maraschino cherry juice

Taken from www.food.com/recipe/pi-a-colada-cake-bites-536497 (may not work)