Voluptuous Vanilla Bean-Coconut Cupcakes Recipe

Ingredients

• 1 (14-ounce) can unsweetened coconut milk
• 1 vanilla bean, split lengthwise
• 1-3/4 cups all-purpose flour
• 1/4 cup ground macadamia nuts
• 2-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 3 eggs
• 1 cup flaked coconut, lightly toasted
• 1 cup butter, softened
• 1/3 cup of reserved reduced coconut milk
• Remaining vanilla seeds
• 1/8 teaspoon salt
• 2-1/2 cups powdered sugar