Preheat oven to 160°C. Line 24 muffin tins with cupcake papers.

Spread the coconut onto a baking tray in an even layer. Toast until golden brown which will only take around 2 minutes (watch like a hawk!)

In a large bowl beat butter, sugar and vanilla until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk. Do not overmix!

Add the pineapple and toasted coconut and stir to combine.

Fill cupcake liners about ¾ full with mixture and bake for 15-20 minutes until lightly golden brown. This recipe makes approximately 20 cupcakes.

Allow to cool in tin for 15 mins and then turn out onto a wire rack.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in the coconut essence and continue mixing for 5 minutes until the icing is light and fluffy. Pipe onto cupcakes.

Decorate with shredded coconut or pineapple flowers

To make pineapple flowers, turn over down to 110°C.

Thinly slice a pineapple (or split pineapple rings in 3 horizontally) and arrange rings on several lined baking trays.

Bake for 30 mins, then turn and cook for another 30 mins.

Transfer rings to a muffin tin so they form the shape of a flower.