Preheat the oven to 350°F Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.