Vanilla Bean-Coconut Cupcakes with Coconut Frosting

INGREDIENTS

Eggs, large

13-to 14-ounce cans Coconut milk* (preferably, unsweetened organic

1 1/3 cups

Reduced coconut milk

2 cups

All purpose flour

2 1/4 tsp

Baking powder

2 1/2 cups

Powdered sugar

5/8 tsp

Salt

Scraped from 1 split vanilla bean, Seeds

1 1/3 cups

Sugar

1 1/2 cups

Coconut, sweetened flaked lightly toasted

1 3/4 cups

Butter, unsalted