Preheat oven to 350 degrees F. Place cupcake liners into cupcake tin.

In a large bowl or in the bowl of a stand mixer, mix yellow cake mix, coconut milk and eggs until combined; don’t over mix.

Fold pineapple into cake batter.

Fill cupcake liners ¾ full and bake for 20-25 minutes or until a toothpick comes out clean, or use your finger to gently push the middle of the cupcake. If it springs back, it should be done.

Let finished cupcakes sit in the pan for about 1- 2 minutes before carefully moving to a cooling rack, and cool completely.

In a large, cold bowl, beat together, heavy whipping cream, confectioners' sugar, coconut extract and shredded coconut. Start on low and increase to high as whipped cream thickens.

When you have soft peaks, add vanilla pudding and beat for another 20 seconds, until stiff peaks are formed. (Do not over beat or it will separate.)

Frost cupcakes. Because of the coconut, you will not be able to pipe very well, so I used the back of a cereal spoon and put blobs of frosting on the cupcakes, gently spreading while lifting the whipped cream to making small peaks. Top with coconut and a stemmed maraschino cherry.

Refrigerate until serving.