Bake the cupcakes as directed on the box. Set aside to cool completely.
Make the Ambrosia Salad by thoroughly draining all canned fruits. Mix all ingredients together, cover, and refrigerate.
Core and Fill Cupcakes: once the cupcakes are cool, core the centers out. There are gadgets you can buy to core cupcakes, best gadget I own to date. (Freeze the cores for future use, such as Trifles.). Fill each cupcake to the top only, do not heap. Return Ambrosia Salad to the frig - the remaining Ambrosia Salad can now be enjoyed as a salad on it's own.
Frosting: using a mixer, blend the butter and vanilla. Add half the powdered sugar and half the whipping cream. Mix well. Add the remaining ingredients and mix on high for 2-4 minutes. Be sure to scrape the bowl often. Pipe onto the cupcakes completely concealing the filling.
Toast the Coconut: place on a foil lined pan under the broiler or in a toaster oven. Watch carefully, it cooks fast once it starts to turn brown. Remove from heat and stir as the edges may start to brown faster than the middle. Return to heat until a nice golden brown and remove. Sprinkle on top of cupcakes.