Makes: 24 cupcakes
1 1⁄2 cups sweetened shredded coconut, divided
1 box yellow cake mix
1 1⁄2 cups coconut milk
1 box (4-serving size) instant lemon pudding mix
1⁄3 cup vegetable oil
1⁄4 teaspoon yellow food coloring
3⁄4 cup lemon curd
2 containers (12 ounces each) whipped cream frosting, divided
1 teaspoon coconut extract
Preheat oven to 350°F. Line 24 standard muffin cups with paper liners.
Spread 1 cup of the coconut on a baking sheet. Toast for 6 to 8 minutes, or until golden brown. Cool on wire rack. Leave oven on.
In a large bowl, with an electric mixer on low speed, beat cake mix, coconut milk, eggs, pudding mix, oil, and food coloring for 30 seconds. Scrape down sides of bowl and beat on medium for 2 minutes more. Spoon batter into muffin cups, filling each about three-fourths full.
Bake for 15 to 20 minutes, or until a wooden pick inserted near centers comes out clean. Cool cupcakes completely.
5. In a medium bowl, stir together lemon curd and 1⁄2 cup of the frosting until combined.
With a sharp knife, make a 1⁄2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag and snip off a small piece at the end. Pipe filling into cupcakes.
In a medium bowl, stir coconut extract into the remaining whipped cream frosting. Frost cupcakes.
Toss together toasted coconut and remaining 1⁄2 cup untoasted coconut. Sprinkle coconut mixture over frosted cupcakes.