Hawaiian Wedding Cupcakes

A moist, delicious cupcake with coconut, chopped pecans and crushed pineapple.  Topped with a yummy cream cheese frosting and toasted coconut. Thank you The Devilish Dish

1 1/2 cups granulated sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 (20 ounce) can crushed pineapple, undrained
2 eggs
1 cup chopped pecans
3/4 cup sweetened, flaked coconut
1 (8 ounce) cream cheese, softened
1 stick unsalted butter, softened
1 1/2-2 cups powdered sugar
additional coconut for garnish

• Preheat oven to 350 degrees F.  
• Line cupcake pan with cupcake liners.  
• Combine sugar, baking soda and flour.  
• With an electric mixer, beat together the pineapple and the flour mixture.  
• Add eggs, one at a time, mixing well after each addition.  
• Stir in nuts and coconut.  
• Fill cupcake liners about 2/3 full.  
• Bake approximately 25 minutes or until golden and a cake tester inserted near center comes out clean.  Remove to wire racks to cool completely.
• Whip together cream cheese and unsalted butter.  
• Add powdered sugar until desired frosting consistency is reached.
• On a jelly roll pan, place coconut in the oven under a low broiler until lightly toasted.  
• Watch carefully, as it will burn quickly.  
• Frost each cupcake generously with cream cheese frosting.  
• Sprinkle with toasted coconut.