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Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flour, 1 cup of the coconut, brown sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
In another bowl, combine eggs, coconut cream, melted butter, pineapple puree, and rum extract. Add egg mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle remaining coconut over muffin batter in cups.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes, before serving