Preheat oven to 350 degrees F. Line cupcake pan with 12 paper liners.

Combine coconut milk and lemon juice in a bowl and set aside.

In your stand mixer or a large bowl with a handheld mixer, beat together the butter, oil, and sugar until ingredients are totally combined.

Add eggs, one at a time, mixing well after each egg.

Stir in vanilla extract and combine until mixed well.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add coconut milk/lemon juice mixture and flour mixture until all ingredients are fully combined. Careful not to overmix.

Fill cupcake liners with finished batter, evenly amongst the 12 liners.

Bake for 18 -22 minutes, or until a toothpick inserted in the cooked cupcake until clean-ish.

Allow cupcakes to cool completely then top with pineapple frosting, shredded coconut, and pineapple sprinkles.