Petite Pineapple Coconut Cakes

• 1 cake layer from
• 1 cup plus 3 tablespoons pineapple preserves
• 1 teaspoon coconut extract
• 1-1/2 cups heavy whipping cream
• 6 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• 2 cups toasted unsweetened coconut flakes

1. Cut cake horizontally into two layers. Place bottom layer on a cutting board. Combine pineapple preserves and extract; set aside 3 tablespoons for frosting. Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.
2. In a large bowl, beat cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners' sugar and reserved pineapple mixture; fold in whipped cream. Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving.

cake layer, pineapple, coconut, heavy whipping cream, cream cheese, sugar

Taken from www.tasteofhome.com/recipes/petite-pineapple-coconut-cakes/ (may not work)