Hummingbird Cupcakes With Coconut Crust

• 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

1. Preheat oven to 180u0b0C/160u0b0C fan/gas 4. Line 18 holes of 2 (12-hole) cupcake tins with paper cases.
2. Drain pineapple over a bowl, pressing with a spoon to extract as much juice as possible. Reserve 60ml syrup.
3. 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.
4. 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.
5. Stand cakes in tins for 5 mins before turning top-side up on to wire racks to cool. Lightly dust with sifted icing sugar.

pineapple, flour, flour, bicarbonate, ground cinnamon, ground ginger, light brown sugar, coconut, banana, eggs, vegetable oil, icing sugar, coconut crust, coconut, light brown sugar, eggs

Taken from recipes-plus.com/api/v2.0/recipes/31726 (may not work)