• Heat oven to 400°F. Coat a popover pan (see Note) with nonstick cooking spray and line each indentation with 2 paper cupcake liners.

  • In large bowl, whisk together flour, sugar, baking powder and salt.

  • In a bowl, whisk together the cream of coconut, egg and oil. Make a well in the flour mixture; add coconut mixture. Stir until all flour mixture is moistened. Fold in the drained, crushed pineapple.

  • Transfer batter to popover cups, a heaping 1/3 cup per indentation.

  • Bake cakes in 400°F oven for 15 minutes. Reduce oven temperature to 350°F and continue to bake for an additional 8 minutes.

  • Remove cakes immediately from pan; cool completely on a wire rack.

Once cakes are cool, prepare Frosting:

  • In small saucepan (not nonstick), mix sugar, reserved pineapple juice, egg white, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°F, about 7 minutes. Remove from heat. Beat in coconut extract, 1 minute.

  • Spread cupcakes generously with frosting, about 3 tablespoons per cupcake (there will be frosting left over). If desired, run flat edge of knife around top of cake to create a smooth edge. Top with toasted coconut. Slip cakes into clean cupcake liners, if desired, and tie with ribbon or string.

Nutrition Facts

447 calories; 17 g total fat; 35 mg cholesterol; 315 mg sodium. 69 g carbohydrates; 6 g protein;