Preheat oven to 180°C. Generously brush the base and sides of eight to 10 muffin pans (or use the disposable foil ones) with softened butter (the 2 tbsp). Sprinkle the insides of the tins liberally with 2 tbsp of the brown sugar.
Cream the remaining butter and brown sugar until light and fluffy. Crack in one egg, beat well and then add the other egg, beating the mixture until it starts to look smooth and glossy. Fold in the sifted flour without beating the mixture and finally, fold in 1 tbsp of the syrup from the tinned pineapple.
Place a well-drained pineapple ring (trust me, there´s really no need to plug up the hole with a glace cherry) in the prepared muffin pan and fill until full with the cake batter.
Bake in the preheated oven for 15-20 minutes or until fluffy and golden brown. (If it is properly cooked, the top will spring back if you touch it lightly with the tip of your finger, not form a dent.)
Leave the cakes to cool in the pans for 10 minutes before loosening the edges with the tip of a knife and turning them out.
While the cakes cool, stir all the ingredients for the syrup together until sugar dissolves. Pour enough syrup over each cake to moisten generously and serve garnished with shreds of lime zest and a dollop of whipped yoghurt cream.
Whisk the cold whipping cream in a well chilled bowl (using a hand whisk or hand-held electric beaters) until cream thickens and forms soft peaks. (To prevent the cream from separating, take care not to over-beat.) With a few extra strokes of the whisk, add the yoghurt and sugar. Transfer into a serving bowl and chill until ready to serve.