Preheat oven to 180C/160 C fan and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, along with a spoonful of flour, and beat well.
Fold in the remaining flour, coconut and lime zest. Add 2-3 tbsp fresh pineapple juice until the batter is of a soft, dropable consistency.
Spoon into the baking cases and bake in the centre of the oven for 20-25 minutes until golden and well risen. Transfer to a wire rack to cool completely.
To make the icing beat the butter and sugar together and enough lime juice to make it light and airy.
Frost the cupcakes with the icing and top with a little toasted coconut (see recipe notes) and a fresh cherry.
To toast the coconut place it in a non-stick pan over a medium heat and stir, frequently, until it begins to brown. Transfer immediately to a cool plate once it's reached the desired colour and leave to cool until needed.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.