• Preheat oven to 350°F.
• Line the wells of a 12 cup cupcake pan.
• In medium bowl, whisk flour, baking powder, baking soda and ½ teaspoon salt.
• In the bowl of an electric mixer fitted with the flat attachment, beat sugar, butter and sweetened cream of coconut until fluffy. Beat in egg yolks and vanilla extract. (I used setting 4 on my Kitchen Aid mixer)
• Lower the speed (I used 2 on my KA mixer), beat in dry ingredients and then buttermilk, each just until blended. (To prevent the dry ingredients from blowing out of the mixer, dampen a tea towel and drape over the mixer while mixing.)
• Using the whisk attachment, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
• Using an ice-cream scooper, distribute the batter evenly into the cupcake liners.
• Bake cupcakes for 25-30 minutes or until tester inserted into center comes out clean.
• While cakes are cooling, make the frosting.

To make the buttercream:

• Cream butter and cream cheese until smooth. Add pina colada mix or pineapple juice, cream of coconut and rum. Gradually add the sugar and mix until creamy on low speed.

To assemble Push Pops:

• You will need cupcakes, frosting, crushed pineapples, pineapple chunks and shredded or flaked coconut.
• Once cooled, remove the cupcakes from their liners and use the lip if the push pop cup to cut the cupcake to size. Use a knife to slice the cupcakes in half horizontally.
• Insert the bottom half of the cupcake into the assembled push pop cup. Add a layer of crushed pineapple along with the pineapple juice. Sprinkle some coconut if you like.
• Insert the other half of the cupcake and top with crushed pineapple and juice.
• Attach a piping tip of your choosing (I used the Wilton 1M tip) and fill the piping bag with the frosting.
• Starting in the middle of the dessert, pipe a circle all the way around the top. Garnish with pineapple chunks, coconut flakes or shreds and a little sanding sugar.
• Top off with straws or umbrellas for fun!