• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 3/4 cup milk
• 1 teaspoon coconut extract
• 2 teaspoons rum extract
• 3/4 cup shredded coconut
• vanilla frosting (see frosting recipes)
• 1 can (8 oz) crushed pineapple in juice, not drained

Directions:

1.Mix flour, baking powder, and salt; set aside.

 2.Mix together sugar and butter in a large mixing bowl, beating until  fluffy.

3.Beat in eggs, one at a time, beating well after each egg is added in.

4. Add half of the flour mixture then half of the milk.

5.Add 1 teaspoon of the  rum extract and the pineapple

6.Mix until  well blended; with an electric mixer

on medium speed, add what's left of the flour and milk and beat until smooth. Most likely, the batter will be thick.

7. Divide evenly in cupcake tray in paper cups

8. Bake 18 to 24 minutes or until toothpick

comes out clean.

9. Cool for 20 minutes

10. Stir 1 teaspoon rum extract and the coconut extract into frosting (see frosting recipes on homepage)

11. After frosting has been spread on cupcakes and dip them into the shredded coconut.