Recipe from: Ina Garten on Food Network
Coconut is one of my favorite things. I love the smell of it, especially when it is toasted. My shampoo smells like coconut, and there are a brief 30 seconds in the shower when I first rub it in that I feel like I’ve died and gone to heaven just because of that wonderful smell.
It’s been years since I’ve eaten wheat-floury foods, but I still vividly remember the taste of these cupcakes. They are moist and coconutty and very, very rich. Ina has a knack for amazing baked goods.
As for the flowers, those were something I noticed on pinterest. To make them, you slice the top, bottom, and sides of the pineapple off. Then you use a melon baller (or 1/2 or 1/4 teaspoons if you don’t have one) and pock mark the pineapple all the way around. Then, turning it on its side, you slice it very thinly. Press the pineapple slices gently in paper towels sandwiched between clean dish towels to release a lot of the liquid. Gently peel the pineapple pieces off the paper towels, then play with the edges to fray them and make them look akin to cosmos. Finally, place each one in a lightly greased muffin tin and bake at a very low temperature (250-300 degrees depending on your oven), checking frequently as time goes by to make sure the edges don’t get too brown. Pull them out and allow them to cool completely, then gently remove them and use them to adorn your cupcakes.