100g unsalted room temperature butter
150g caster sugar
250ml plain yoghurt (I prefer full fat but its up to you)
200g plain flour
2.5 tsp baking powder
150g shredded coconut if you can make/get it, otherwise dessicated is fine too
200g fresh pineapple, peeled, cored, finely chopped
2 tsp black sesame seeds, plus extra to garnish
10 individual cake tins or a cupcake pan, well greased
Preheat the oven to 180C
Cream the butter and sugar until light and fluffy, starting at a low speed and gradually increasing to high. About 4 minutes.
Scrape down the sides of the bowl, add the eggs and beat gently on a low speed just to incorporate.
Add the yoghurt, keep on a low speed & beat to combine.
Sift the flour and combine evenly with the baking powder
Add this to the batter and beat to combine, again on a low speed just until incporporated.
Finally mix in the coconut, black sesame and pineapple on a low speed.
Split this between your individual cake tins / cupcake pans, well greased.
Bake until golden and a skewer comes out clean. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack.