Make the cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

4. Add flour mixture alternately with coconut milk, beginning and ending with flour. Fold in shredded coconut.

5. Divide batter evenly among cupcake liners, filling each about 2/3 full.

6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the coconut custard:

1. In a medium saucepan, whisk together milk, coconut milk, sugar, and cornstarch. Add egg yolks and whisk to combine.

2. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Remove from heat.

3. Stir in vanilla and shredded coconut. Let cool, then refrigerate until chilled.

Make the whipped topping:

1. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.

Assemble the cupcakes:

1. Using a cupcake corer or a small knife, cut out the center of each cupcake.

2. Fill each cupcake with a spoonful of chilled coconut custard.

3. Pipe or spoon whipped cream on top, then sprinkle with toasted coconut.

4. Serve immediately or refrigerate until ready to serve.