Grease 2 X6 muffin tins with butter. Preheat oven to 180 degrees Celsius.
Sift flour & spice together into suitable bowl and add the coconut & sugar – mix together well ensuring the lumps are out of the coconut & sugar.
In another smaller bowl, mix the egg, milk & oil.
Pour into the flour mixture – add the pineapple and mix well but lightly. Do not overwork the muffin mixture & a few lumps in the mixture doesn’t matter.
Spoon mixture into prepared tins –about ¾ full in each hole. Bake for 15 – 20 minutes and then remove – cook the other tins while letting the first lot cool on a cooling rack. The cooked ones can be turned out onto a rack when cool enough to handle.
Repeat with the other tin when the muffins are cooked.