1-First Step: Prep and mise en place Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with paper liners. Bring butter and eggs to room temperature, about 65-68°F (18-20°C). If your coconut milk is solid in the can, warm the sealed can upside down in a bowl of hot water for a few minutes to melt the solid fat, then stir well so it is smooth and room temperature.

2-Second Step: Combine eggs and coconut milk In a small bowl, whisk the 2 large eggs with 1/3 cup of the coconut milk until fully combined. This helps temper the eggs and integrates coconut flavor right into the batter early on.

3-Third Step: Mix the dry ingredients Place 1-2/3 cups (212 grams) unbleached all-purpose flour, 1-1/4 cups (250 grams) granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in the bowl of a stand mixer or a large mixing bowl. Mix on medium-low speed for about 30 seconds to aerate and combine.

4-Fourth Step: Add butter and remaining coconut milk Add 8 tablespoons (113 grams) room-temperature unsalted butter and the remaining coconut milk (about 1/3 cup left) to the dry mix. Beat on medium speed until the mixture becomes creamy and evenly combined, about 1 minute. Do not overmix at this stage; overmixing can develop gluten and lead to dense cupcakes.

5-Fifth Step: Incorporate egg mixture Add the egg and coconut milk mixture in two batches, mixing well after each addition. Scrape the sides of the bowl and fold the batter gently by hand once or twice to make sure everything is uniform without excessive stirring.

6-Sixth Step: Portion into cupcake liners Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. A standard scoop or a measuring cup helps keep sizes consistent so they bake evenly and dome properly. Avoid overfilling to prevent spillover.

7-Seventh Step: Bake Bake at 350°F (180°C) for 20-22 minutes. Start checking at 18 minutes. The tops should be lightly golden, slightly domed, and spring back when gently pressed. A toothpick inserted should come out with a few moist crumbs but not wet batter. If your oven runs hot, rotate the pan halfway through baking for even color.

8-Eighth Step: Cool before frosting Cool cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Cooling fully is important so the frosting does not melt on contact.

9-Ninth Step: Make the Coconut Ermine Frosting In a saucepan, whisk together 3/4 cup (150 grams) granulated sugar, 1-1/2 tablespoons (15 grams) unbleached all-purpose flour, 5 teaspoons cornstarch, and 1/4 teaspoon kosher salt. Slowly whisk in 3/4 cup (180 ml) coconut milk until smooth. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 6-10 minutes. Once it begins to boil, keep whisking for 1 minute to fully cook out the starches. Transfer the hot mixture to a wide bowl and cool it completely, about 2 hours, until at room temperature. This cooked slurry is the base of the ermine frosting and must be fully cooled before adding butter.

10-Tenth Step: Finish the frosting Beat 14 tablespoons (197 grams) room-temperature unsalted butter on medium-high speed until light and fluffy, about 5 minutes. Add the cooled coconut milk slurry and beat on medium speed until combined. Increase mixer speed to medium-high and whip for 3-5 minutes until the frosting is light and fluffy. If your kitchen is warm, keep the frosting covered at room temperature; it is stable for up to 2 days before use.

11-Final Step: Frost and top Transfer frosting to a pastry bag fitted with your preferred tip and pipe a swirl from the outside edge toward the center. Alternatively, use a knife or spoon to spread about 2 tablespoons of frosting per cupcake in a spiral motion. Finish each cupcake with 1/2 cup total sweetened shredded coconut divided across the cupcakes, toasted or untoasted depending on preference.