Ingredients
1-1/4 cups cake flour1-1/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature3/4 cup sugar1/2 cup canola oil1 teaspoon coconut extract1/2 cup coconut milk1/2 teaspoon white vinegarPINEAPPLE FROSTING:1/2 cup shortening1/2 cup butter4 cups confectioners’ sugar 1/2 cup finely chopped fresh pineapple3 tablespoons unsweetened pineapple juice TOPPING:1/2 cup sweetened shredded coconut, toasted1/2 cup coarsely chopped macadamia nuts, optional
Preparation
Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth.
Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack.
For frosting, cream shortening and butter until light and fluffy. Beat in confectioners’ sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners’ sugar and pineapple juice to reach desired consistency.
Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.
