Prep. time: 20 minutes
Baking time: 20 minutes
 

Cupcakes

1. Preheat the oven to 180° C (350° F).
2. In a large bowl, cream the butter, gradually incorporating the sugar while continuing to whisk for 3 minutes.
3. Whisk the eggs in one at a time, mixing well after each addition. Mix in the rum.
4. In a bowl, combine the flour and baking powder.
5. Add the dry ingredients to the butter mixture, alternating with the coconut milk.
6. Mix in the pineapple.
7. Drop the batter into paper-lined cupcake tins, filling the cups 2/3 full, being sure to distribute the pineapple evenly.

Icing

1. In a food processor, combine the butter, coconut milk and icing sugar. Mix on medium speed for 3-5 minutes.

Finishing

1. In a skillet, melt the butter. When it begins to foam, add the grated coconut and let color lightly. You can omit this step, but the toasted coconut has a much nicer flavor.
2. Ice the cupcakes then sprinkle with toasted coconut.