Preheat oven to 325 degrees F.

Line muffin pan with paper liners.

Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.

Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about ⅓ cup for garnishing later.

Pour batter into prepared cups.

Bake for 30 minutes or until toothpick comes out of center completely clean.

Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.

For glaze:. Melt butter in saucepan.

Stir in ¼ cup of the rum and sugar.

Boil 5 minutes, stirring constantly until thickened. Remove from heat.

Stir in remaining ¼ cup of rum.

For Frosting: Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.

In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.

Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.

Beat in more rum as needed for desire consistency for frosting.

To finish cupcakes: Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.

Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty. 21 Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.