coconut pineapple cupcakes with "cream cheese" frosting

oh dannnnnng. i think i just created a little bit of heaven here in my kitchen: these cupcakes are mad delicious, and i have to ask all of you to try this recipe out and tell me what you think. it was a lot of experimenting on my part: i honestly had no idea what i was doing, i had an idea and just 'whisked' with it.... here it is:

vegan pineapple dream cupcakes
cupcakes:
1 1/2 cups canned*, crushed pineapple
1 cup soy, or dairy alternative milk (i like to use the so delicious brand of unsweetened coconut milk)
1 tablespoon pineapple juice (drained from can)
2/3 cup canola oil
3/4 cup granulated sugar
1/2 cup finely shredded coconut (unsweetened is best)
1 tsp grated lemon zest
1 tsp vanilla extract
2 1/2 cup white all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg

*fresh pineapple will not work because the enzymes in fresh, un-canned pineapple interfere with the leavening process

preheat oven to 350 degrees. line 12 cupcakes with papers (you may need more, depending on the fill-level you choose).
drain the pineapple. set 1 tsp pineapple juice aside. pour milk into a bowl, add pineapple juice, whisk until mixed through. add sugar, lemon zest and vanilla. add coconut and pineapple. sift in flour, baking soda, baking powder and salt. whisk lightly, just until mixed. sprinkle in cinnamon and nutmeg.
fill cupcake molds full, the nature of such a moist and luscious cupcake as these does not have a tendency to rise much. set timer for 20-25 minutes, bake until golden brown along edges. use a toothpick to check when ready, keeping in mind they will be a touch more dense and a little more gooey that your average cupcake... think muffin consistency.
allow cupcakes to cool completely, while in the meantime you whip up some vanilla tofutti cream cheese icing!

icing
1 8 oz. container of tofutti "cream cheese"
1/4 cup earth balance soy-free margarine
2+ cups powdered sugar
1 tsp vanilla extract
1 tbsp coconut milk
6 tbsp shredded, toasted coconut (flakes can be fun too)

soften margarine and tofutti (it doesn't take much, i keep them out on the counter during the "cupcake-stage" just at room temperature). sift half of the powdered sugar into bowl atop of the margarine and tofutti. beat at high speed until whipped. add vanilla, milk, and rest of the powdered sugar. the texture will be soft and creamy, but stiff to the touch. add sugar sparingly until the texture consistency is right (not too dry, but not too gooey... just like goldilocks would want).
toast coconut under a broiler for about 3-5 minutes, keeping a keen eye and nose on it. once you smell its delicious aroma and see it becoming a crispy golden hue, take it out. allow it to cool for a few minutes.
spread icing on cupcakes (who should have cooled 10 minutes). sprinkle toasted coconut atop.
enjoy.
:)