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1/3 C coconut rum (or any rum you have on hand)
3/4 C coconut milk
1/4 C pineapple juice
1 tsp vanilla
1 1/2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, room temperature
1 C + 3 tbsp sugar
3 large eggs
1 C shredded baker's coconut (check out my post on how to make homemade baker's coconut)
1 C crushed pineapple
Frosting
Note: Double this recipe if you like lots of frosting.
8 oz cream cheese, room temperature
1/4 C unsalted butter, room temperature
2 C powdered sugar
3 tbsp coconut cream
In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs to the sugar mixture one at a time, beating well after each addition.
Alternately add the flour mixture and the rum mixture, beating well after each addition.
Fold in the coconut and pineapple.
Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.
Frosting
Mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time.
Mix in coconut cream.
Pipe or spread on cupcakes.
Topping
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1st Keep
 watsonk
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