Hummingbird Cupcakes With Coconut Crust - cooking recipe

Ingredients

435 g can crushed pineapple in juice
150 g plain flour
75 g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
220 g light brown sugar
40 g desiccated coconut
300 g banana, mashed
2 None large eggs, lightly beaten
180 ml vegetable oil
1 tsp icing sugar
None None FOR THE COCONUT CRUST
225 g desiccated coconut
110 g light brown sugar
3 None large eggs, lightly beaten

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Line 18 holes of 2 (12-hole) cupcake tins with paper cases.
Drain pineapple over a bowl, pressing with a spoon to extract as much juice as possible. Reserve 60ml syrup.
Sift flours, soda, spices and sugar into large bowl. Stir in drained pineapple, reserved juice, coconut, banana, egg and oil. Spoon into paper cases. Bake for 10 mins.
Meanwhile, to make coconut crust, combine ingredients in a bowl. Spoon crust over cakes; bake for 15 mins, or until a skewer comes out clean.
Stand cakes in tins for 5 mins before turning top-side up on to wire racks to cool. Lightly dust with sifted icing sugar.