Combine corn muffin mix, 3/4 cup pineapple, egg, milk, and coconut; stir just until blended.
Combine melted butter, 2 tablespoons brown sugar, flour, and macadamia nuts to form a streusel topping.
Spoon batter into 12 greased muffin pans, filling two-thirds full. Sprinkle streusel mixture evenly over batter. Bake at 350° for 22 to 25 minutes or until golden. Remove from pans, and cool on wire racks.
Meanwhile, combine 1/2 cup butter, 1 cup brown sugar, and 1/2 cup whipping cream in a small saucepan over medium heat. Bring to a boil; remove from heat, and add remaining 1/2 cup pineapple.
Combine remaining 1 cup whipping cream and 1 tablespoon granulated sugar in a medium bowl, and beat at medium-high speed with an electric mixer until soft peaks form.
Serve each individual cake with praline sauce and whipped cream.