Preheat the oven to 350 degrees Fahrenheit. Line the cupcake pan with 18 cupcake liners.
In a large bowl, combine the cake mix, coconut milk, egg whites, and olive oil in a large mixing bowl. With an electric mixer, beat the mix on medium speed for two minutes until fully combined.
Add the pineapples to the cake mix and mix together. Pour the cake mix into the cupcake tins.
Bake the cupcakes for 17-20 minutes. With a toothpick, check to see if the cupcakes are done. Allow the cupcakes to cool for 15 minutes on a wire rack.
Pipe the cupcakes with the thawed whipped topping. Top with cherries and coconuts.
Best, the cupcakes should be stored in an airtight container in the fridge. This way they will keep for 3-4 days in the fridge. Allow them to reach room temperature before serving.