Preheat oven to 180°C (160°C fan-forced) and line a 12-hole standard muffin tray with paper cases.
In a large mixing bowl combine flour, cinnamon, sugar and coconut together, stirring until well combined. Add carrot and pineapple, stirring until well combined.
In a medium sized jug combine oil, eggs and vanilla together, whisking until well combined. Pour over the carrot mixture, stirring until well combined. Divide mixture evenly into prepared pan. Bake in the preheated oven for 30 minutes. Allow cake to cool in tin for 10 minutes before transferring to a wire wrack to cool completely.
While the cake is cooking mix the cream cheese and butter together with an electric mixer, until smooth. Then add lemon zest and icing sugar and mix until well combined. Chill in the fridge until cake has cooled and then ice with ¾ of the icing.
To decorate cakes, place coconut in a small bowl and dip each cake, until well coated. Using the remaining icing, stick 2 bananas for ears, 2 purple jelly tots for eyes, 1 marshmallow halved for cheeks (cut side up), 1 red jelly tot for nose, 6 licorice strips for whiskers and 2 tic tac’s for teeth for each cake.