for 12 pieces

Muffin batter

150 g	butter, soft
150 g	ground cane sugar
1 pinch	salt
1 tsp	vanilla paste
3	eggs
120 g	white flour
50 g	coconut flakes
1 tsp	baking powder
1 tbsp	rum or orange juice
400 g	pineapple, diced (approx. 250 g)

Topping

150 g	coconut milk yoghurt
100 g	clotted cream
300 g	pineapple, cut into approx. 5 mm slices, cut into eighths (approx. 200 g)
30 g	coconut strips

How it's done

Muffin batter

Place the butter in a bowl, whisk in the sugar, salt and vanilla. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix the flour, coconut flakes and baking powder, stir into the mixture. Mix in the rum and diced pineapple. Spoon the batter into the prepared muffin tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place the tin on a cooling rack and leave to cool.

Topping

Mix the yoghurt and clotted cream, spread on top of the muffins. Arrange the pineapple and coconut strips on top.

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