Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened shredded coconut, baking powder, baking soda, and salt.

In a separate medium bowl, mix the pineapple juice, vegetable oil, egg, and vanilla extract until smooth.

Gently fold the wet mixture into the bowl of dry ingredients without over-mixing.

Fold in the drained crushed pineapple carefully to ensure even distribution.

Fill each cupcake liner two-thirds full with the batter and bake for 18-20 minutes.

Check for doneness with a toothpick; it should come out clean.

Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Frost with cream cheese frosting and garnish with additional shredded coconut if desired.