Pineapple Coconut Cake

1 recipe any flavor cupcakes (omitting the buttercream frosting) made with pineapple extract

20 ounce can crushed pineapple

100 grams heavy cream

50 grams coconut cream (not coconut milk)

20 grams powdered sugar

½ teaspoon coconut extract

Make the pineapple cupcakes following the any flavor cupcakes recipe with pineapple extract. If you can find a pan like these, they’re great. You could also use a mini Bundt pan. If you don’t have any specialty bakeware, you can cup the tops off of regular cupcakes.

Once the cupcakes have cooled, spoon 2 - 4 tablespoons of crushed pineapple on each cupcake. (It’s ideal to stop here and refrigerate the cupcakes for 24 hours before proceeding, but it’s not necessary.)

Make the coconut whipped cream. Combine the heavy cream and coconut cream. Beat until soft peaks form. Add the powdered sugar and coconut extract and continue beating until it has the consistency of whipped cream. (The coconut whipped cream can be made two days ahead of time.)

Spoon the coconut whipped cream on top of the pineapple when ready to serve.