Caribbean feeling

Ingredients for 1 servings:

• 100 g desiccated coconut
• 4 eggs
• 250 g sugar
• 200 ml pineapple juice
• 300 g flour
• 1 packet of baking powder
• 200 ml oil
• 1 can pineapple, chunky
• 1 cup mascarpone
• 70 g sugar
• 1 tbsp desiccated coconut, for sprinkling
• possibly fat, for the form

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Cupcakes with coconut and pineapple

For the batter, toast the desiccated coconut in a pan over medium heat without any fat. Preheat the oven to 200°C. Beat the eggs and sugar until thick and creamy. Add the oil and pineapple juice. Quickly stir in the desiccated coconut, flour, and baking powder. Pour the batter into the prepared cupcake cases and bake the cupcakes in the oven (180°C fan-assisted oven) for about 20 minutes. For the topping, chop the pineapple pieces into small pieces and mix with the mascarpone and sugar. Spoon the topping onto the muffins and sprinkle with desiccated coconut.