Ingredients:

• 2 cups sifted cake flour
• 1 ½ teaspoons baking powder
• 1 ½ cups granulated sugar
• ½ cup oil
• 7 eggs
• 2 vanilla beans or 1 tablespoon vanilla extract
• 2 ¼ cups coconut milk
• 1 ½ cups sweetened condensed milk
• 2 ½ cups heavy cream
• ½ cup pineapple juice
• 2 tablespoons dark rum
• ¼ teaspoon salt
• 1 cup shredded coconut, toasted

Method: Preheat oven to 350F. Sift together flour, baking powder and salt and set aside. In a separate bowl, combine the oil, sugar, and half the vanilla. Add the eggs to the sugar mixture one at a time, allowing each egg to become fully incorporated before adding the next egg. Stir in ¾ cup of the coconut milk, then gently fold a little of the flour mixture into the egg mixture at a time. Lightly grease cup cake pans. Pour in the batter until each pan is about half full and bake for about 20 minutes, until a toothpick comes out of the center clean and each cupcake feels somewhat firm. Let the cupcakes cool to room temperature and turn them over onto a platter. Pierce the cupcakes with a fork about 30 times, then let cool in the refrigerator for another 15 minutes.

Whisk together the remaining coconut milk, the condensed milk, 1/2 cup of the heavy cream, the pineapple juice and the rum. Slowly pour the milk mixture over the cupcakes and refrigerate for another half hour. You can spoon any milk run-off back onto the cupcakes.

Whipped cream frosting

Method: Combine the remaining heavy cream with the remaining vanilla and 2 tablespoons of sugar, and beat to stiff peaks. Spread a layer over each of the cupcakes. Garnish with toasted shredded coconut. Serve with vanilla ice cream.

[Photo from clevercupcakes via Flickr]

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