Pina Colada Muffins

Ingredients for 12 servings:

• 250 g flour
• 125 g desiccated coconut
• 4 tsp baking powder
• ½ tsp baking soda
• 125 g butter (half-fat possible)
• 125 g sugar
• 2 eggs
• 125 ml coconut milk
• 4 tbsp cachaça
• 1 can pineapple, pieces of 350 g
• 75 g powdered sugar
• some coconut milk or cachaça

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

juicy cakes made from sponge cake with pineapple pieces, coconut and cachaça

Preheat oven to 190°C (top/bottom heat) and prepare the muffin tin. Drain the pineapple well and set aside 6 pieces. Mix the flour, desiccated coconut, baking powder, and baking soda in a bowl. In a second bowl, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Then add the coconut milk and cachaça, add the flour mixture and pineapple pieces, and mix everything briefly. (Best done by hand only.) Pour the batter into the muffin tins and bake for about 20-25 minutes. Then brush with the powdered sugar glaze. Halve the reserved pineapple pieces and place them on top.