Preheat oven to 180 degree C. Line 6 cup muffin tray with cupcake liners and set aside.

Take flour, baking powder and salt in a bowl and mix well. Set aside.

Take butter in a bowl, add in sugar and vanilla and coconut essence if using and whip till creamy.

Add in eggs and pineapple and whip again till creamy.

Now add in flour mix and fold gently.

Now scoop this into cupcake cases and bake for 20 mins.

Remove it and cool completely.

While the cupcakes are cooling, whip some cream with sugar and coconut essence till stiff.

Now take your cooled cupcake, top with cream and coconut.

Chill this for 30 mins. Serve.