Preparation Steps

• Preheat the oven to 350°F (175°C) and spray a muffin tin with cooking spray. Set aside.
• In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt. Set aside.
• In a large bowl, beat the coconut oil with an electric mixer on high speed until smooth. Add the granulated sugar and almond extract, and mix until light and fluffy.
• Slowly pour the pineapple juice into the coconut oil and sugar mixture and mix on low speed. The mixture may not be completely homogenous and the coconut oil might congeal slightly, which is okay.
• Add the eggs one at a time, beating until just combined after each addition.
• Gradually add the dry ingredients to the wet ingredients on low speed, scraping down the sides of the mixing bowl a few times. Do not overmix.
• Toss the pineapple chunks with the brown sugar. Place about 1 tablespoon of the pineapple mixture into the bottom of each muffin cup.
• Scoop about 3 heaping tablespoons of batter into each muffin cup, on top of the pineapple mixture.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for 5 minutes before carefully inverting them onto a wire rack to cool completely.