Ingredients
1⅔cupsall-purpose flour
1½tspbaking powder
⅛tspbaking soda
¼tspsalt
½cupunsalted buttersoftened
¾cupgranulated sugar
2largeeggs
⅓cupcanned coconut milk
⅓cuppineapple juice
¼tspcoconut extract
1cupcrushed pineapple
1cupbutter
2tbspcoconut milkcanned
¾tspcoconut extract
3 ½cupspowdered sugar
¾cupcoconutsweetened, shredded
Preparation
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners, set aside
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
In a liquid measuring cup stir together coconut milk, pineapple juice, and coconut extract.
Gradually add the flour mixture to the butter sugar mixture and mix on low speed until nearly combined.
Add the coconut milk alternatively with the flour.
Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
Bake in the preheated oven for 19 to 23 minutes.
Cool in muffin tin for several minutes then transfer to a wire rack to cool completely.
Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
Whip butter until light and fluffy using the electric mixer.
Add in coconut milk, coconut extract, and 1 cup of the powdered sugar and mix until combined.
Add remaining powdered sugar and whip until light and fluffy.
