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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
In a food processor, finely grind shredded coconut; transfer to a bowl.
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4
Process pecans with 2 tablespoons sugar until finely ground.
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5
Sift together flour, baking powder, and salt; stir in ground coconut and pecans.
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6
With an electric mixer on medium-high speed, cream butter, creamed coconut, and remaining sugar until pale and fluffy.
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7
Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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8
Reduce speed to low.
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9
Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.
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10
Divide batter evenly among lined cups, filling each three-quarters full.
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11
Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20 to 22 minutes (cupcakes will not be domed).
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12
Turn out cupcakes onto wire racks and let cool completely.
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13
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
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14
To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut.
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15
Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
