Coconut Cream Cupcakes

Yields 12 cupcakes

Coconut Cupcake
2/3 cup sugar
1/2 cup (1 stick) butter, room temperature
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/2 cup sweetened flaked coconut
2 teaspoons baking powder
2/3 cup coconut milk

Preheat oven to 350 degrees F. Line or grease a cupcake tin.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

In another bowl, whisk together the flour, flaked coconut, and baking powder. Beat 1/3 of the flour mixture into the wet ingredients. Alternatively add the flour mixture and coconut milk to the wet ingredients, blending until smooth after each addition.

Fill the cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow to cool completely before filling.

Toasted Coconut Filling
1/2 cup coconut cream (not coconut milk!)
1 cup toasted coconut flakes (to toast coconut yourself, bake in the oven at 350 degrees F for 7-11 minutes, or until coconut is lightly browned)

In a small bowl, mix together the coconut cream and toasted coconut. Set aside.

Whipped Cream Frosting
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar

Beat together the heavy whipping cream, vanilla, and sugar until soft peaks form.

To assemble
Take a cupcake and, using a sharp knife, cut out a cavity in the center of the cupcake. I run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped. Alternatively, you can use a cupcake corer if you have one. Spoon the filling into the cupcake until the filling just reaches the top. Cut off the interior of the cupcake you've removed and place back on the top, pressing down so it becomes flush with the cupcake.

Pipe or spread the whipped cream frosting on top of the cupcakes. Sprinkle with extra toasted coconut flakes. Enjoy!