Aloha Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line muffin tins (recipe makes 24 cupcakes) with paper cupcake cups, Alternatively, you can use 2 cookie sheets and use foil baking cups for cupcakes (no muffin tins necessary).

Mix the cake mix, vegetable oil, pineapple juice, pineapple extract, and eggs in the bowl of your stand mixer on low speed for 30 seconds to wet all of the ingredients. Then beat on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Stir in macadamia nuts until well mixed.

Spoon into cupcake forms filling each about 2/3 full. Cook in a 350 F oven for 18 minutes. Check doneness by inserting toothpick in the center of a cupcake—if it comes out clean they are done. If not, cook for 2-3 minutes more and recheck. Remove from oven and let them cool completely. You can make the frosting while the cupcakes are cooling. Keep the oven on.

For the frosting:
Beat unsalted butter and shortening in the bowl of a stand mixer until smooth. Beat in vanilla. Gradually beat in powdered sugar, a little at a time, until well blended. Stir in milk and add more as necessary to reach desired frosting consistency. Fold in half of the flaked coconut.

Spread remaining coconut on a baking sheet in a single layer and put it into a 350 F oven until toasted, about 5 minutes.

Frost each cupcake with the coconut buttercream. Garnish with toasted flaked coconut.