Preheat oven to 350°F (175°C). Grease 10 mini cake molds.

Drain pineapple rings, reserving 1/4 cup juice.

Combine flour and baking powder in a small bowl.

In a large bowl, beat melted butter and white sugar with an electric mixer on medium speed for about 3 minutes. Add eggs one at a time. Mix in reserved pineapple juice, coconut cream, milk, coconut extract, and vanilla extract. Gradually add the flour mixture, mixing until batter is smooth.

Mix brown sugar and melted butter together until smooth. Spoon into the bottom of the cake molds. Place one pineapple ring and a maraschino cherry in each mold.

Divide the batter among molds using an ice cream scoop.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 to 22 minutes. Cool for 20 minutes at room temperature, then gently invert onto a plate after running a knife around the rims.

In a chilled metal bowl, beat heavy cream with cream of tartar using an electric mixer until peaks almost form. Gradually add confectioners' sugar and continue to beat until soft peaks form. Fold in pineapple juice, coconut cream, and coconut extract.