Instructions
Step 1: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extract.
Step 4: Alternate adding dry ingredients and coconut milk to the batter, mixing just until combined. Fold in shredded coconut.
Step 5: Divide batter among cupcake liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool completely.
Step 6: For the filling, whisk coconut cream, sugar, and cornstarch in a saucepan over medium heat until thickened, about 5-7 minutes. Remove from heat and stir in vanilla. Cool.
Step 7: Cut a small hole in the center of each cupcake and fill with coconut cream filling.
Step 8: Top cupcakes with whipped cream and sprinkle with toasted coconut.
Storage Information
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 10-15 minutes before serving for the best texture.
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