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1
Preheat the oven to 350 degrees and prep two muffin pans with paper or foil liners.
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2
Mix the flour, salt and coconut in one bowl. In another bowl, mix the buttermilk, coconut milk and baking soda.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute at medium speed before adding the sugar and creaming for an additional 3 minutes. Add the egg yolks and beat well, about 2 minutes, until a thick mixture is formed. Add the flour mixture in 3 additions, alternating with the milk mixture.
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4
Using a clean bowl and the whisk attachment (make sure there's absolutely no fat on either or the whites won't whip up properly), whip the egg whites with a pinch of salt until medium peaks form.
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5
Gently fold about 1/3 of the egg whites into the batter to lighten it up, then fold the rest in just until combined.
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6
Spoon the mixture into the cupcake tins and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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7
To make the frosting, in a mixer with the paddle attachment, cream the butter for 3-4 minutes on medium speed. Turn off the mixer. Sift 3 cups of the powdered sugar and the cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are mixed in, then increase the speed to medium, add the vanilla, salt, cream and curry powder, and beat until well incorporated. Feel free to add more powdered sugar if your frosting needs to be stiffened up a bit.
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8
Frost the cupcakes as you normally would, and top with a small sprinkle of the toasted coconut.
