Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened (for cupcakes)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract (for cupcakes)
  • ½ cup crushed pineapple, drained
  • ¾ cup shredded sweetened coconut (plus extra for topping)
  • ½ cup buttermilk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tbsp heavy cream (or milk)
  • 1 tsp vanilla extract (for frosting)
  • ¾ cup shredded sweetened coconut (for mixing in and topping)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3 minutes).
  4. Add eggs one at a time to the mixture, beating well after each addition. Mix in vanilla extract.
  5. Stir in crushed pineapple and shredded coconut until evenly distributed.
  6. Gradually add the dry ingredients to the wet mixture alternately with buttermilk. Begin and end with dry ingredients; mix just until combined—do not overmix.
  7. Scoop batter into prepared muffin tins filling each about two-thirds full.
  8. Bake for about 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the pan before transferring them to a wire rack.
  9. In another bowl, beat together softened butter and half of powdered sugar. Gradually add remaining powdered sugar along with heavy cream or milk. Beat until smooth; stir in vanilla extract. Fold in shredded coconut gently before frosting cupcakes.
  10. Once cooled completely, frost each cupcake generously using either a piping bag or spatula. Sprinkle additional shredded coconut on top as desired.