Coconut Pineapple Cupcakes

If there’s two ingredients that describe spring it’s coconut + pineapple. I didn’t feel like a cake but an individually portioned dessert (which might as well have turned into an entire cake since I ate about 4 of them)! I created these delicious coconut pineapple ingredients with ingredients I had on hand in the pantry and I must say, they are the BEST cupcakes I’ve ever made. I didn’t use cake flour and yet they came out light, fluffy and just the perfect ratio of coconut to pineapple. Full fat coconut milk adds to the flavor.


You’ll Need:
1 1/3C all purpose flour
1 1/4 tsp baking soda
1 1/2C powdered sugar
1/2 tsp salt
1C granulated sugar
10 T room temperature butter
1/2C crushed pineapple
1 vanilla bean
2/3C full fat canned coconut milk
2 eggs
1C coconut (half for the batter, half for the topping)

Make It:
1 – Preheat the oven to 400*F. Combine the dry ingredients: flour, baking soda, salt. Set aside.

2 – In a big mixing bowl, combine the softened butter and granulated sugar. The butter should be so room temp that you can just do this part by hand. Add in the eggs, pineapple, 1/2C coconut milk and vanilla. Incorporate dry ingredients.

3 – Pour into silicon cupcake liners. I swear by these!!!!! Being a cook more than a baker, this was the #1 key to my cupcakes finally coming out perfect. I really didn’t think it would make any difference until I started using them. Not only do they release easier from the mold but they bake better. The texture is the way cupcakes are supposed to be. Long story short, if you can get your hands on some silicon cupcake liners from Amazon – do it! So fill them up, bake 22 minutes. Run a toothpick through and if it doesn’t come out clean, bake a few more minutes.

4- While baking – mix up your glaze and toast the coconut. Stir the powdered sugar and remaining coconut milk. It might look like the ratio of coconut milk to sugar is impossible to mix together but keep on going. It should create a thick glaze. Add the remaining shredded coconut to a pan on medium high, stir slightly when it starts to brown / toast and the oils release. Remove from the heat immediately to cool. Once it starts to toast, the process happens quickly so be careful not to burn your coconut here. Or you’ll be cursing why did I waste all this time doing this bleep bleep recipe (AKA how 90% of my baking experiments go).

5 – Let the cupcakes cool for 10 minutes. Very important here, don’t rush the cool down time. Drizzle with the glaze and shredded toasted coconut and devour.



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