Lemon-Filled Coconut Cupcakes

Ingredients
For cupcakes
  • 2 cups unsweetened shredded coconut, separated
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 2/3 cups coconut milk
For lemon filling
  • 3 tablespoons corn starch
  • 1 cup cold water
  • 1/2 cup granulated sugar
  • 2 egg yolks, lightly beaten
  • 3 tablespoons cold butter, cut in small chunks
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
For frosting
  • 2 egg whites
  • 1/3 cup water
  • 1 1/3 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Preparation

Click here for preparation method.

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