Coconut Pineapple Cupcakes

Yield

18 standard cupcakes

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1 can (8 ounces) crushed pineapple, drained
1 cup coconut shredded or flaked

Directions

Preheat oven to 325°F (163°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.

In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and coconut. Add flour mixture; mix well. Spoon batter into baking cups.

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely.