For the topping

1 Preheat the oven to 100 degrees (80 degrees fan). Place the pieces of pineapple on to a baking tray lined with parchment paper and bake for one to two hours, until dried and golden. Leave to cool on the tray before placing in an airtight container until ready to use.

2 Increase the oven to 180 degrees, or 160 degrees fan. Place the coconut flakes on a baking tray lined with parchment paper and toast in the oven for three to five minutes until golden. Leave to cool, and place in an airtight container until ready to use.

For the cupcake sponge

1 Make the rum-soaked pineapple by placing the rum and 30g of the caster sugar in a saucepan over a medium heat to make a syrup. Once bubbling, turn down the heat and continue to cook for three to five minutes until the syrup has reduced by half.

2 Remove from the heat and add the 18 pieces of chopped pineapple. Leave to soak for half an hour.

3 Preheat the oven to 180 degrees (160 degrees fan). Line a muffin or cupcake tin with six paper cases.

4 Cream the butter and remaining sugar together until pale and soft. Add the egg, and beat until well combined. Add the coconut milk and vanilla extract, followed by the self-raising flour and salt. Fold together until just incorporated.

5 Drain the pineapple and reserve the rum. Divide the cupcake batter between the six cupcake cases, and place three pieces of pineapple in each.

6 Bake for 30 minutes until golden and cooked through. Remove the cupcakes from the oven and brush with the reserved rum. Leave to cool.

For the buttercream

1 Beat the butter with the icing sugar until pale and smooth. Add the coconut milk and rum.

2 Pipe or spoon the buttercream on to the cooled cupcakes and sprinkle the dried pineapple and toasted coconut on top to serve.