Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
In a large bowl cream together the melted butter, pineapple juice, rum, and vanilla with an electric mixer on medium speed until fluffy. Add the eggs one at a time, mixing well after each addition.
In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple and coconut.
Fill the cupcake liners ¾ full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes come out clean. Cool cupcakes in the pan.
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