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1
Pre-heat the oven to 350 degrees (F).
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2
Peel and slice the kiwis into 20 slices. Put them in a bowl, and sprinkle with two tablespoons of sugar. Stir, so they all get coated, and let them sit.
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3
Cream together the butter and the sugar on med-high speed until fluffy. Add in the eggs, one at a time. Then, with the mixer on low, add the baking powder, baking soda, salt, and vanilla. Stop to scrape down the sides of the bowl, to make sure everything is getting well combined. Add the cream of coconut, and then add the flour and milk, alternating between the two ingredients. Lastly, stir in the toasted coconut (reserve a couple tablespoons to sprinkle on the finished cupcakes later, if you'd like).
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4
Fill the paper-lined cupcake tins 2/3 of the way full. Use a strainer to drain the excess juice off the kiwis, and top each cupcake with a slice of kiwi.
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5
Bake for about 25 minutes, until the cake is set and starting to turn golden brown on top. Allow the cupcakes to cool before frosting.
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6
To make the buttercream, whip together the butter and powdered sugar. Drain one can of crushed pineapple (reserving the liquid), and add the fruit into the buttercream, whipping until while combined. With the beater on medium speed, slowly drizzle in some of the reserved pineapple liquid until the frosting is the desired consistency (should be stiff, but smooth [well, except for the chunks of pineapple]).
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7
Top each cupcake with the buttercream, and then sprinkle some of the reserved toasted coconut on top.
