Complexity: Medium


  • 2 cups flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • Dash of salt
  • 100g butter, softened
  • ¼ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • ½ cup coconut milk
  • 440g can chopped pineapple pieces, drained
  • 2/3 cup grated coconut
  • 100g butter, softened
  • ¼ cup reserved coconut milk
  • 3 cups icing sugar
  • 1 tsp vanilla extract
  • ½ tsp coconut essence
  • Dash of salt


  1. Preheat oven to 180 C and line cupcake pans.

  2. In medium sized mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.

  3. In the bowl of a stand mixer, cream the butter and sugars for 2 -3 minutes, or until light and fluffy. Add the eggs one at a time, beating for 1 minute after each new addition.

  4. Add 1/3 of the flour mixture and mix on low speed until just combined. Pour in half of the coconut milk, again mixing until just incorporated. Repeat the process, finishing with the last third of the dry mixture.

  5. Remove the bowl from the stand mixer and fold in the coconut and pineapple pieces.

  6. Spoon mixture into the cupcake cases, filling to about ¾ full. Bake for 18 – 20 mins or until lightly colored and springy when touched. Cool for at least 30 mins before frosting.

  7. Frosting: Beat the butter and coconut milk until creamy and well combined. Add in half of the icing sugar and beat for about 3 minutes until it reaches a stiff texture. Add in the vanilla nd coconut essences with a dash of salt. Turn the mixer back on and gradually add in the remaining icing sugar, until you get a firm frosting with a smooth finish.

Leave a Comment

Your email address will not be published. Required fields are marked *