Coconut Rum Frosting: In large metal mixing bowl, whisk together coconut milk and cream of coconut. Cover and refrigerate overnight.
Cupcakes: Preheat oven to 350°F. Line 18 muffin cups with paper liners. Whisk together coconut milk and coconut cream until blended. Whisk together flour, baking powder, salt and cinnamon. Using electric mixer, beat butter and sugar until light and fluffy; beat in egg whites, one at a time, incorporating each one fully before adding the next one. Beat in vanilla. With mixer on low speed, beat in flour mixture in 3 additions and coconut milk mixture in 2 additions, starting and ending with flour mixture, scraping down side of bowl as needed.
Spoon batter into prepared muffin cups. Bake for about 25 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
Remove Coconut Rum Frosting mixture from freezer.
Using electric mixer on high speed, beat hardened coconut mixture with half of the icing sugar for 2 to 3 minutes or until creamy. In separate bowl, whip cream and remaining icing sugar until stiff peaks start to form; stir in rum (if using). Fold whipped cream into coconut mixture.
Spoon frosting into piping bag fitted with star tip; pipe icing onto each cupcake. Garnish each cupcake with sprinkle of toasted coconut and chosen fruit garnish.
Notes: For extra rum flavor, sprinkle a little rum onto each cupcake.