Coconut Key Lime Cupcakes

Make the key lime curd: In a medium saucepan, whisk together the Key lime juice, zest, sugar, and eggs. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F/77°C), approximately 10-12 minutes.

Finish the curd: Remove from heat and whisk in the butter, one piece at a time, until melted and smooth. Strain through a fine mesh sieve into a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours or until set.

Preheat and prep: Preheat your oven to 350°F (175°C). Line 16 cupcake wells with paper liners. In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt.

Cream the butter: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Add egg whites: Add the egg whites one at a time, beating well after each addition. Mix in the coconut and vanilla extracts.

Alternate additions: Add the flour mixture in three additions, alternating with the coconut milk in two additions, beginning and ending with the flour. Mix just until combined.

Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, until a toothpick comes out clean and tops spring back when touched.

Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Fill with curd: Using a cupcake corer or small knife, remove a cylinder from the center of each cooled cupcake. Fill the cavity generously with the chilled Key lime curd (about 1 tablespoon each). You can pipe it in for neatness.

Make the frosting: Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then the coconut extract and coconut milk. Beat on high for 2-3 minutes until fluffy.

Frost and garnish: Pipe generous swirls of frosting onto each cupcake. Press toasted coconut onto the sides and top, add a thin Key lime slice, and finish with fresh lime zest.