1/3 cup (80 milliliters) unsalted butter, softened
1/2 cup (120 milliliters) sugar
1/2 cup (120 milliliters) brown sugar
1 teaspoon (5 milliliters) vanilla
2 cups (480 milliliters) flour
1-1/2 teaspoons (7.5 milliliters) baking powder
1/2 teaspoon (2.5 milliliters) salt
1/3 cup (80 milliliters) coconut flakes
1 cup (240 milliliters) coconut milk
2 tablespoons (30 milliliters) sugar
1 can (520 milliliters) crushed pineapple, drained (juice reserved)
1 tablespoon (15 milliliters) white rum
1/2 cup (120 milliliters) butter
4 cups (1 liter) icing sugar
2 tablespoons (30 milliliters) coconut milk
2 tablespoons (30 milliliters) pineapple juice (reserved from can)
2 drops red food colouring (plus more if needed)
Toasted coconut flakes (for garnish)
Preheat oven to 350 F (180 C). Cream butter with sugar and brown sugar in a bowl. Add eggs and beat in. Add vanilla and mix in. In a separate bowl, mix together flour, baking powder, salt, and coconut flakes. Pour flour mixture into butter mixture, beating. Add coconut milk and incorporate.
Fill cupcake liners 3/4 full of cupcake batter. Bake 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
To make the filling, melt sugar in a saucepan. Add pineapple. Simmer until reduced. Take off heat and stir in rum.
To make icing, cream butter in a bowl. Add icing sugar a bit at a time until fully incorporated. Add coconut milk and pineapple juice and stir in. To get a light pink icing colour, add red food colouring to buttercream and mix through.
To assemble, use a small knife or small round cookie cutter to cut out the centre of cupcakes – making sure not to cut all the way to the bottom. Use a spoon to fill holes with pineapple filling. Top with icing and toasted coconut flakes.