450g can crushed pineapple in syrup
125g unsalted butter, chopped, at room temperature
2/3 cup caster sugar
½ cup moist coconut flakes
85g packet mango-flavoured jelly crystals
1 ½ cups self-raising flour
½ cup milk
Thinly sliced fresh pineapple and mango and cocktail umbrellas, to decorate
200g unsalted butter, chopped, at room temperature
2 2/3 cups icing sugar mixture
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Drain pineapple in a sieve over a bowl, gently pressing with the back of a spoon to remove excess moisture. Reserve ¼ cup of the syrup for frosting.
Beat butter and sugar in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl.
Stir in crushed pineapple, coconut and ¼ cup of the jelly crystals. In two batches, stir in flour and milk. Divide evenly among paper cases (about 1/3 cup of mixture).
Cook in a moderate oven (180C) for about 20 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
To make frosting, beat butter in the small bowl of an electric mixer until pale and creamy. In two batches, beat in sugar and reserved pineapple syrup. Add remaining jelly crystals. Beat until fluffy. Spoon into a large disposable piping bag fitted with 13mm plain nozzle.
Pipe frosting on top of cakes. Decorate with pineapple, mango and cocktail umbrellas.