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Sift together the flour, cocoa powder and baking powder and then stir in the caster sugar and coconut.
In a jug, mix the egg, butter and coconut, then pour into the dry ingredients. Mix until just combined, trying mot to over-mix the pancake batter, that way you will have fluffier pancakes.
Heat a large non-stick frying or pancake pan with a little oil. Drop a few spoonfuls of the batter into the pan, leaving enough space between each to turn them. Cook over a low-medium heat for a couple of minutes until golden underneath (lift an edge to have a peak). Flip over using a palate knife or fish slice and cook for a further minute or so until golden. Keep warm (such as on a plate with a tea towel over the top near the hob, or in a low oven) while you continue to cook the rest, adding a little more oil to the pan for each batch.
Heat a separate frying pan and add the butter. Cut the skin away from the pineapple and slice the flesh into 0.5-1cm pieces.
Fry in the butter for about 30 seconds, and then add the sugar. Turn the pineapple in the sugar until it has melted and then pour in the rum. Flambe to burn off the alcohol and turn the pineapple in the sticky syrup.
Serve the pancakes with the pineapple and a good dollop of clotted cream.
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