Lemon-Filled Coconut Cupcakes

• 2 cups unsweetened shredded coconut, separated
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 2/3 cups coconut milk

• 3 tablespoons corn starch
• 1 cup cold water
• 1/2 cup granulated sugar
• 2 egg yolks, lightly beaten
• 3 tablespoons cold butter, cut in small chunks
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice

• 2 egg whites
• 1/3 cup water
• 1 1/3 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Preparation

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