Toasted Coconut Filled Cupcakes | Just A Pinch Recipes

Ingredients

• 2 3/4 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 3/4 cup(s) white sugar
• 1 cup(s) unsalted butter (2 sticks)
• 1 cup(s) canned sweetened cream of coconut (I use Coco Lopez), reserve 2 Tbsp for frosting & filling
• 4 large eggs, separated
• 1 teaspoon(s) real vanilla extract
• 1 cup(s) buttermilk
• ## FROSTING
• 1/2 cup(s) unsalted butter (1 stick)
• 2 cup(s) powdered sugar
• 1 tablespoon(s) cream of coconut
• ## FILLING
• 1 tablespoon(s) cream of coconut (you should have some left over)
• 3/4 cup(s) marshmallow fluff
• 1 1/2 cup(s) powdered sugar
• 6 tablespoon(s) unsalted butter
• 4 tablespoon(s) heavy whipping cream
• ## TOPPING
• 1/3 cup(s) sweetened coconut
• 1/2 cup(s) toasted sweetened coconut