Preheat oven to 425°F. Line 12 muffin cups with paper liners.

In a large bowl whisk whole-wheat pastry flour, coconut flour, baking powder, baking soda, cardamom, and salt in a medium bowl.

In another bowl add oil and granulated sugar and brown sugar and mix well . To this add yogurt, egg, and milk.

Gently fold the flour mixture into the wet mixture. To this add pineapple pieces and finally fold in. Divide the batter among the prepared muffin cups and sprinkle with 3 tablespoon coconut flakes and pineapple.

Bake the muffin 425°F for first 5 minutes and then reduce the temperature to 350°F and continue to bake for another 15 minutes.

Bake until the tops spring back when touched lightly and the coconut is golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.