成人快手

Ingredients:
For the cake:
- 200g Stork (or softened butter if you prefer)
- 300g caster sugar
- 200ml coconut cream
- 2 eggs
- 400g drained pineapple pieces
- 2 tablespoons of the pineapple juice from the can
- 60ml rum
- 300g self raising flour

For the icing:
- 250g unsalted butter
- 450g icing sugar
- 50ml coconut cream
- Handful of desiccated coconut
- 60ml rum
- Lime zest

To decorate:
- Desiccated coconut
- Lime zest maraschino cherry
- Cocktail umbrellas (optional)

Method:
1. Heat oven to 170C (150C fan). In a large bowl, cream together the Stork and caster sugar until light and fluffy.
2. Add the coconut cream and eggs and beat until soft and silky. Add the pineapple pieces and stir in then add the pineapple juice and rum. Lastly sift in the flour and mix well.
3. Pour mixture into cupcake cases in a muffin tray and bake for about 20 minutes or until a skewer is removed clean from the centre. Cool completely on a wire rack.
4. To make the buttercream icing, beat the butter until light and fluffy, gradually add the icing sugar until thoroughly combined.
5. Add the coconut cream, desiccated coconut rum and lime zest and beat together before putting it in a piping bag.
6. Once the cakes are completely cool, pipe over the icing then sprinkle with a layer of desiccated coconut, grate the lime zest over and place a cherry in the centre of each one.

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