1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.Sift flour, cinnamon and soda into a large bowl. Stir in coconut, pecans and sugar.
3.In a jug, whisk together oil and eggs; fold into dry ingredients with carrot and pineapple, until combined.
4.Spoon mixture into patty cases until two-thirds full. Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
5.Meanwhile, to make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Gradually beat in icing sugar, then reserved pineapple juice, until smooth.
6.Spread icing over cakes. Sprinkle with flaked coconut.