Place the butter in a bowl, whisk in the sugar, salt and vanilla. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix the flour, coconut flakes and baking powder, stir into the mixture. Mix in the rum and diced pineapple. Spoon the batter into the prepared muffin tin.
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place the tin on a cooling rack and leave to cool.
Mix the yoghurt and clotted cream, spread on top of the muffins. Arrange the pineapple and coconut strips on top.