Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Ensure everything is evenly combined to create a dry mixture.
In a separate medium bowl, combine the pineapple juice, vegetable oil, egg, and vanilla extract. Whisk these wet ingredients together until the mixture is smooth and well blended.
Gradually pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined, avoiding over-mixing to keep the cupcakes fluffy.
Carefully fold in the drained crushed pineapple using a spatula, ensuring that it's evenly distributed throughout the batter without overworking it.
Divide the batter evenly among the prepared cupcake liners, filling each one approximately two-thirds full to allow room for rising.
Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean when ready.
After baking, let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Once the cupcakes have cooled, if desired, top them with a generous swirl of cream cheese frosting. For an added touch, sprinkle extra shredded coconut on top for a delightful garnish.
