In a medium bowl, whisk together the pineapple juice, granulated sugar and the eggs, vigorously until combined.

In a medium saucepan, at medium heat, add the ingredients and using the whisk, keep mixing around, for about 6-8 minutes, until the mixture thickens. Switch to a rubber spatula to gather all the curd from the bottom of the pan. If the mixture sticks to the rubber spatula, the mixture is thick enough.

Add in the butter, and using the spatula mix is well to combine. 

Strain the curd over a fine to a medium sieve over a glass bowl. Cover with a plastic wrap, touching the curd so that a thick layer does not form on the top.

Let it cool in the fridge for about 2 hours. It is best kept overnight to let it set.

In a medium saucepan, on medium heat, add in the entire contents of the coconut milk.

Let it come to a boil and let the mixture boil away for about 18 minutes.

The mixture will be thick and reduced to half after 18 minutes.

Let it cool completely. Reserve ½ cup of the reduced coconut milk for the cupcakes.

Preheat the oven to 350 degrees F.

Line 2 cupcake pans with 14 cupcake liners.

In a small bowl, add in the all-purpose flour, almond flour, corn starch, shredded unsweetened coconut, baking powder, baking soda, and salt and whisk to combine.

In the bowl of a stand mixer, with a paddle attachment, add in the butter, C&H® granulated sugar and C&H® golden brown sugar. Start on medium speed to blend the butter and sugars, and increase the speed to high after a minute. Let it mix all together for about 3 minutes until the mixture is smooth to the touch. Using a rubber spatula, collect all the mixture from the sides into the bottom of the bowl.

Slowly add in the eggs, one a time and turn on the stand mixer to medium speed to combine for about 20 seconds. Add in the vanilla extract and almond extract and mix to combine.

Add in the dry mixture and the ½ cup reduced coconut milk in 2 batches, starting first with the dry mixture into the stand mixer, and then the coconut milk, and whisk on low speed to combine. 

Using a rubber spatula make sure the mixture is well combined and that there is no dry mixture remaining.

Using the ice cream scooper, level the mixture, and add it into each cupcake liner, to about 2/3 full.

Put the cupcake pans in the oven, on the middle rack, for 22 minutes, or until the tops are golden brown and the cake tester comes out clean from the middle of one of the cupcakes.

Remove the cupcake pans and let it cool on the kitchen counter for about an hour. 

Meanwhile, we will prepare our frosting.

In the bowl of a stand mixer with a paddle attachment, and at high speed, add in the butter and salt and malted powder and whisk for up to 2 minutes

Slowly add in the confectioner’s sugar, heavy cream and vanilla extract, and initially starting at a slow speed, whisk to combine. Slowly increase the speed to medium speed to combine completely for about 1 minute. If the mixture is still a bit stiff, add in one more tablespoon of heavy cream and whisk to combine until the mixture is smooth and pliable to use as buttercream. Scrape the sides of the bowl to combine the buttercream to the center of the bowl.

Use a 16-inch pastry bag, fitted with a ½ inch star tip, and using the rubber spatula, add in the buttercream. Using a bench scraper, gather all the buttercream from the top of the pastry bag, by laying the buttercream filled pastry bag on the kitchen counter. Twist the top of the pastry bag, clip it and set it aside.

Using the top of the ½ inch star tip, make an indentation on top of each cupcake and remove the center. 

Add about 2 teaspoons of the pineapple curd in the middle.

Using the buttercream, pipe the buttercream on top of each cupcake.

Keep the gold, pastel pink and white colors separately on a plate. Wear a plastic glove on one hand. Using an angular flat brush, dip in one color and using your index finger, brush all over each cupcake with specks. Wipe the brush with a paper towel and switch to the next color and repeat. Your cupcakes are ready to eat!