Prepare vanilla cake mix according to the box’s directions then fold in shredded coconut. Place in cupcake liners and bake. Allow to cool completely on a rack before decorating.

Optional: Brush a thin coat of rum on top of each cupcake before adding the icing and candy decorations.

Line a baking sheet with wax paper. In a bowl, microwave candy melts and coconut oil in 30-second intervals until completely melted. Pour into a piping bag and pipe out pineapple-leaf shapes. Allow to set in refrigerator for at least 15 minutes.

To make the buttercream, use an electric mixer to start beating butter, sugar, and milk on medium and gradually increase the speed to high. Add vanilla extract and pineapple juice and continue to mix. Mix in yellow food coloring. It is ready once the mixture forms stiff peaks.

Using a piping bag, frost each cupcake and then top with candy-shaped pineapple leaves. Enjoy and “cheers!”