Pineapple Coconut Cupcakes

One of things that I really enjoy is baking birthday cakes for my friends. Except, when it is 100*degrees outside. This unfortunately, happened a lot this summer. It was so hot this summer that I gave out “I owe you one birthday cake, and in tiny print: redeemable only in fall* and by fall I mean October” birthday cards. This week one of the birthday “cards” was redeemed. The birthday girl requested coconut cake (cupcakes) with pineapple coconut icing.

The cake was delicate and coconut scented. The icing was light and not overly sweet, even with all the coconut. In addition, the icing is fat-free if you omit the coconut. I packed the cupcakes in a clear cupcake box (disposable) with a big yellow ribbon and small birthday note. The birthday girl was very happy and pleased to receive her much belated birthday cupcakes. The only complaint I have, is that I did not make a batch for myself. Enjoy!

Adapted from Real Simple
1 ¼ cups flour
1 teaspoon baking powder
Pinch of salt
7 tablespoons of butter, at room temperature
¾ cup of sugar
2 large eggs
2/3 cup of (full fat) coconut milk (not cream)
½ teaspoon vanilla
½ teaspoon coconut extract

Heat the oven to 350F degrees. Line a cupcake pan with 12 liners, set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping the bowl after each addition. Add the flour mixture in 2 batches alternating with the milk. Add the vanilla and coconut extract.

Divide the batter among the liners. Bake until golden, about 20 minutes. Let cool in pan for a few minutes, and then transfer to a wire rack to cool completely.

Fluffy Boiled Icing

3 tablespoons of meringue powder
½ cup of cold water
2 cups of sugar
¼ cup corn syrup
½ cup of water
½ cup of diced pineapple
2 cup of flaked coconut

Beat meringue powder and cold water until stiff, about 4 minutes. In a medium saucepan, mix the sugar, corn syrup, and water. Bring to boil and cool slightly. With the mixer on low speed, slowly add the syrup mixture to the meringue. Then beat on high for 4 minutes, until stiff and glossy. Fold in the pineapple. Place a generous amount of icing on cupcake and lightly press coconut to the icing. Store at room temperature.