You will need -
225g self raising flour
150g golden caster sugar
100g dessicated coconut – 75g for the cakes and 25g to toast for the topping
75g icing sugar – for the topping
150g (approx 4 pineapple rings) crushed
100ml coconut milk
80ml rice bran oil (or see alternatives)
100g apple puree
First toast the 25g of dessicated coconut for the topping – put in on a baking tray and place under the grill on a low heat, keeping an eye on it – it will brown quickly, you want a nice light brown. Put to one side.
Preheat the oven to 180 C and prepare your cupcake cases – this amount will make about 10 – 12.
In a bowl crush your pineapple with a potato masher (if you can’t find it ready crushed) to this add the apple puree, rice bran oil, caster sugar and coconut milk. Whisk together until combined. Fold in the 75g of dessicated coconut, then finally sieve in the self raising flour and fold it in until all the ingredients are combined. Spoon into your cupcake cases and place in the center of the oven for approx 12-15 mins or until golden brown and springy to the touch.
Leave to cool before topping.
Mix the icing sugar with a little water – just add a few drops at a time until you get the right consistency, spread a little on each cake. Sprinkle with some of toasted dessicated coconut. Then tuck in!