Beat the butter, sugar and eggs with an electric mixture until creamy and smooth. Mix in the crushed pineapple, rum extract and desiccated coconut.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
With an electric mixer on low, or with a wooden smooth, mix together the wet and dry ingredients until they are just combined. Do not over-mix the batter.
Scoop the muffin batter into a greased muffin tray. There should be enough batter to fill 12 muffin cups.
Bake at 375F for 20-22 minutes. Check with a toothpick and it comes out of the muffin with no batter, they are done.
Cool on a wire rack.
Top with the whipped coconut cream and toasted coconut just prior to serving.
To make the the whipped coconut cream, have a can of coconut cream in the fridge for at least 12 hours. Remove the coconut paste from the can and discard the water. Using a chilled bowl, beat the coconut cream on high while slowly adding in the powdered sugar. After a few minutes it will stiffen and peaks should form in the whipped cream.
To make the toasted coconut, place some sweetened coconut on a tray and bake in a 350F oven for a few minutes. Once the coconut begins to brown, remove it and let it cool completely.