Coconut Cupcakes with Lemon Curd, Vanilla Whipped Cream and Toasted Coconut

INGREDIENTS

Egg whites

Egg yolk

7/8 cup

Coconut milk

1 1/2 tsp

Baking powder

2 cups

Cake flour

3/4 tsp

Salt

1 5/8 cups

Sugar

Vanilla bean, Seeds of

1/4 tsp

Vanilla extract, pure

1 cup

Coconut, sweetened

1 cup

Coconut, unsweetened flaked

2 sticks

Butter

1 cup

Heavy cream

batch Lemon curd or a scant ¾ cup lemon curd (for homemade see previous post)