1Mix cake mix with crushed pineapple, 1 1/2 mashed banana, oil, eggs, 1/4 cup of the dry type coconut and 1/3 cup of toasted coconut. Scoop into paper cup lined cupcake pans. Bake at 350 for 12 to 15 minutes, or until toothpick comes out clean. Allow to cool about a minute or 2 then cool completely on wire rack.
2Place frosting in mixer with about half of a mashed banana, rum extract, 1/2 cup the powdery dry coconut and mix well. Add powdered sugar until it is thick enough consistency for piping.
3Frost cupcake using desired tip on piping bag. Cut dried pineapple rings into sections and arrange on top to look like butterfly wings, or just cut into small pieces and sprinkle a few on top. Place one dried banana slice into frosting and sprinkle toasted coconut over top.
4This recipe works well also for sheet cakes for larger gatherings.