Prepare the Coconut Custard Filling:

• In a bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until a smooth paste forms.​

• In a saucepan, heat coconut milk and heavy cream over medium heat until it begins to simmer.​

• Slowly temper the egg mixture with the hot milk, whisking constantly.​

• Return the mixture to the saucepan and cook until thickened and bubbling, about 3–5 minutes. Let it boil for an additional 30 seconds.​

• Remove from heat, add coconut extract and butter, and whisk until smooth.​glamour.com

• Strain through a fine mesh sieve and fold in shredded coconut if using.​

• Press plastic wrap onto the surface and chill for 2–3 hours or overnight.​

Prepare the Coconut Cupcakes:

• Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.​

• In a bowl, sift together flour, baking powder, baking soda, and salt.​

• In a separate bowl, cream together softened butter and sugar until fluffy, about 5 minutes.​

• Add eggs one at a time, mixing well after each addition.​

• Mix in sour cream, vegetable oil, and coconut extract until combined.​

• Add dry ingredients in thirds, alternating with coconut milk, mixing just until combined.​

• Fill each liner about ⅔ full with batter and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.​

• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.​

Assemble the Cupcakes:

• Once cooled, core the center of each cupcake using a cupcake corer or the bottom of a large piping tip.​queenslee appetit+1tfrecipes.com+1

• Fill each cupcake with the chilled coconut custard using a piping bag or zip-top bag.​

• Prepare the Dreamy Coconut Buttercream Frosting by creaming softened butter until smooth.​

• Gradually add powdered sugar, mixing well after each addition.​glamour.com+1tfrecipes.com+1

• Mix in coconut extract and enough coconut milk to achieve a pipeable consistency.​

• Using a piping bag fitted with a round tip (e.g., Wilton 2A), pipe frosting onto each filled cupcake.​

• Gently dip the frosted cupcakes into toasted coconut, turning to coat.​

• Serve and enjoy!