Triple Coconut Cupcakes filled with a Rum-Infused Coconut Custard | La Cucina Grandinetti

Ingredients

• 3 large egg whites, room temperature
• 2/3 cup canned cream of coconut, divided (processed in food processor before measuring)
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon coconut extract
• 1/2 cup minus 1 tablespoon superfine sugar
• 1/2 cup desiccated unsweetened grated coconut
• 2 cups cake flour, sifted into the cup and leveled off
• 2-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter (1 stick)
• 2 cups whole milk
• 1/2 cup sugar
• 6 large egg yolks
• 1/3 cup cornstarch, sifted
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 3-1/2 tablespoons cold unsalted butter, cut in small pieces
• 1/2 cup shredded sweetened coconut
• 1 cup unsalted butter, at room temperature
• 3-1/2 cups powdered sugar
• pinch of sea salt
• 1/4 cup heavy cream
• 2 teaspoons coconut extract
• 1/2 cup of cream of coconut