Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.

Gradually beat in the eggs until well blended. Sift the flour and Baking Powder on top, add the coconut, and using a large metal spoon, carefully fold the flour into the whisked ingredients.

Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool completely. Skewer each cake with a cocktail stick and drizzle each one with 5ml (1 tsp) Malibu or white rum.

To decorate, using a teaspoon, scoop out a pocket of cake and fill generously with pineapple jam and press the removed sponge pieces back on top.

Just before serving, pour the cream into a bowl and whisk gently until just starting to thicken. Add Yellow Food Colour Gel and continue whisking, adding more colour as desired, until the cream is softly peaking.

Spoon into a piping bag fitted with a 1cm (1/2inch) plain nozzle, then pipe a generous swirl on top of each. Arrange a piece of pineapple on top and sprinkle with sprinkles of your choice and coconut flakes. Your cocktail cupcakes are now ready to serve and enjoy. Cheers!