• 115g butter
  • 115g caster sugar
  • 115g self-raising flour sieved
  • 2 eggs
  • 2 teaspoons milk
  • Half a teaspoon vanilla essence
  • 1 tablespoon chopped pecan nuts
  • Half a tin pineapple in syrup

For the pineapple syrup:

  • 1 dessertspoon corn flour
  • 2 teaspoons golden syrup

For the coconut icing:

  • 160g icing sugar sieved
  • 50g desiccated coconut
  • 1 egg white, beaten
  • Red food dye


  • STEP 1
    Preheat the oven to 185 degrees Celsius and line a cupcake tin with cupcake cases
  • STEP 2
    Drain the pineapple chunks and chop them into small pieces, keep the syrup for later
  • STEP 3
    Cream the butter and sugar; beat in eggs, milk and vanilla with a little flour. Mix in the rest of the flour until just combined
  • STEP 4
    Line the cupcake cases with some pineapple chunks and sprinkle with pecan nuts, keep aside about 1 dessertspoon of pineapple for decoration
  • STEP 5
    Spoon the batter on top of the nuts and bake for 20-25 minutes
  • STEP 6
    To make the pineapple syrup:
  • STEP 7
    Mix the syrup drained from the tinned pineapple with the golden syrup and corn flour in an ovenproof bowl over a pan of simmering water for about 2 minutes. Drizzle over warm cupcakes
  • STEP 8
    To make the coconut icing:
  • STEP 9
    Mix all the icing ingredients together and split between two bowls
  • STEP 10
    Add a few drops food dye to one bowl and drop teaspoons of white and red icing alternately onto the cold cakes. Smooth with a knife and top with the pineapple chunks from step 4

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