• Preheat the oven to 350°F degrees. Line two cupcake pans with cupcake liners.
• In the bowl of a stand mixer, cream together the softened butter and sugar.
• Add in the egg whites, oil, baking powder, salt, rum flavoring and coconut milk. Combine well.
• Add the flour and mix thoroughly. Stop the mixer, scrape the sides and mix again.
• Fill each cupcake liner with enough batter to fill approximately ⅔ full.
• Bake in preheated oven for 14-16 minutes or until slightly browned. Allow to cool completely before decorating.

Make the frosting

• In the bowl of a stand mixer, beat the softened butter and powdered sugar together until mostly combined . Add in the salt and coconut milk.
• Beat until smooth - scraping the sides frequently and adding additional milk only if needed to bring the frosting together.
• Transfer the frosting to a piping bag fitted with a large star tip.
• To toast the coconut, preheat the oven to 350 degrees. Spread the coconut on a parchment lined baking sheet (for easy cleanup) and bake for about 5-10 minutes or just until browned. Watch closely as they can go from toasty to burned very quickly. Remove from the oven and allow to cool before stirring and sprinkling on cupcakes.
• To decorate the cupcakes, gently pipe a spiral cone shape of frosting on each cupcake. Sprinkle with some toasted coconut, insert a wedge of fresh pineapple and top with a cherry.