HEAT OVEN TO 350 DEGREES.

SPRINKLE THE COCONUT ON A BAKING SHEET AND TOAST FOR ABOUT 10 MINUTES, STIRRING FREQUENTLY. ALTERNATELY, YOU CAN DO THIS IN A PAN OVER MEDIUM HIGH HEAT, STIR CONSTANTLY OR YOU’LL BURN IT OR YOU MAY SKIP THIS BUT TOASTING THE COCONUT MAKES IT MORE FLAVORFUL.

IN A LARGE MIXING BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT.

IN A SMALL BOWL, MELT BUTTER IN MICROWAVE COMBINE OIL, MILK, PINEAPPLE JUICE, EGGS, AND VANILLA. STIR INTO FLOUR MIXTURE JUST UNTIL MOISTENED; DO NOT OVER MIX. FOLD IN THE TOASTED COCONUT AND PINEAPPLE.

FOR TOPPING, MIX TOGETHER BROWN SUGAR, FLOUR AND COCONUT. RUB IN SMALL PIECES OF BUTTER WITH FINGERS UNTIL COARSE CRUMBS HAVE FORMED. SPRINKLE COARSE CRUMB TOPPING OVER COCONUT- PINEAPPLE MUFFIN BATTER.

FILL 12 NON-STICK MUFFIN PANS TWO-THIRDS FULL. BAKE FOR 25-30 MINUTES OR UNTIL TOPS ARE LIGHTLY BROWNED AND FIRM. COOL IN PAN ON A WIRE RACK. THAT’S IT! DONE. ENJOY WITH A CUP OF TEA OR COFFEE..BY YOURSELF WITH A GOOD BOOK OR WITH YOUR LOVE ONES 😉