If you love pina coladas and getting caught in the rain, you’ll probably love these cupcakes too!
Recipe and image courtesy of Live Well With Parkinson’s in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
Preheat oven to 350ºF (180ºC). Line cupcake pan with liners and set aside.
In a large bowl, combine flour, shredded coconut, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together coconut milk, pineapple juice, vegetable oil and vanilla extract.
Add wet ingredients to dry ingredients and stir to combine.
Lastly, gently stir in crushed pineapple until just incorporated.
Using an ice cream scoop, divide batter into lined pan.
Bake for 25-30 minutes or until inserted toothpick comes out clean. Allow to cool in pan for 5 minutes, and then transfer to a wire rack to cool completely.
Whisk confectioners’ sugar, butter, coconut milk and vanilla extract together until combined. About 30 seconds.
When cupcakes are completely cooled, frost with 2 teaspoons (10 mL) of icing each.