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DOLE® Pineapple Coconut Cupcakes paired with Clos du Bois Sauvignon Blanc

DOLE® Pineapple Coconut Cupcakes paired with Clos du Bois Sauvignon Blanc

Ingredients:
1 package Vanilla Cake Mix
1 can DOLE® Pineapple chunks
3/4 cup Coconut Milk
2 Eggs
1/3 cup Vegetable Oil
1 can Vanilla Frosting
Shredded Coconut

Directions:
Preheat oven to 350°F before adding cupcake holders to mini cupcake pan. In a large bowl, blend together cake mix, coconut milk, pineapple chunks, and vegetable oil. Spoon mixture into each cupcake holder and bake for 15 minutes or until a toothpick inserted into the center of cupcakes comes out clean. Carefully remove from oven and allow to cool, before topping with a layer of vanilla frosting, shredded coconut, and a pineapple chunk garnish. Serve with a glass of Clos du Bois Sauvignon Blanc.

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