Little Coconut Cakes

Name: Little Coconut Cakes
Ingredients: For the cakes; 1 cup drained crushed pineapple (from a 20-ounce can in juice, not syrup); 1.25 cups unsweetened shredded coconut; 1 cup coconut sugar; 1/2 cup coconut oil, melted; 4 large eggs; 2 teaspoons pure vanilla extract; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup coconut flour; 1 cup unsweetened coconut milk (refigerated carton style); For the glaze (optional); 1 cup powdered sugar; 1 egg white (about 2 tablespoons); 2 tablespoons pineapple juice (reserved from cake recipe); 1/4 cup toasted unsweetened shredded coconut (reserved from cake recipe above)