Beat butter and caster sugar together till creamy.
Add coconut essence, coconut cream and eggs. Beat for 2 minutes.
Add flour and beat slowly till smooth. Fold pineapple pieces in it.
Fill the batter of the cake in each paper cases.
Bake the cake on 190c for 20 minutes. When baked, remove and cool on wire rack.
For topping: Mix sugar with coconut essence and coconut cream to a thick glassy icing.
Spread icing over the top of each cake.
For decoration, thread a piece of pineapple and cherry on to each cocktail umbrella and press in to each cup cake.
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