Dish of the Week: Pineapple and Coconut Cupcakes

Prep Time:  15 minutes 

Cooking Time: 20-25 minutes


  • 100g Nature’s Finest pineapple drained and patted dry 
  • 125g coconut oil
  • 125g raw coconut sugar
  • 2 eggs
  • 125g plain flour
  • 1 tsp baking powder
  • For the icing 400g thick coconut cream
  • 1 tsp maple syrup
  • 25g desiccated coconut


  • Place the coconut cream in the fridge the day before you plan to make the cupcakes.
  • Heat the oven to 170°C / 150°C fan. Line a cupcake tray with 12 paper cases. 
  • Place the pineapple chunks in the bottom of each case. 
  • Place the coconut oil and sugar in the bowl of a stand mixer, fitted with the cake paddle attachment. If you don’t have a stand mixer, you can mix by hand using a wooden spoon. Beat the oil and sugar for 2-3 minutes, until well combined and pale. 
  • Beat in the eggs. Once smooth, sieve in the plot and baking powder, and mix to combine. 
  • Spoon the cupcake mix into the cases, covering the pineapple. Carefully place the tray in the oven, and bake for 20-25 minutes, until the mixture is evenly risen and golden. Transfer to a cooling rack to cool completely.
  • Remove the coconut cream from the fridge. Drain away any water. Place the thick cream in the bowl of a stand mixer and whisk up until fluffy. Add the maple syrup to taste. Ice the cupcakes, then finish with a sprinkling of desiccated coconut.

Recipe is created by Lucy Burton from Pudding Lane Blog on behalf of Nature’s Finest.