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1
For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
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2
In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt.
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3
In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs.
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4
Mix until all the ingredients are fully combined, about 1 minute.
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5
Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated.
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6
Fold in the shredded coconut.
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7
Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
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8
Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack.
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9
For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy.
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10
Slowly add the eggs and yolks, and then beat until combined.
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11
Add the lime juice.
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12
The mixture WILL look curdled.
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13
Do not fear, it will smooth out as the butter melts when you cook the mixture.
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14
In a stainless steel saucepan, cook the mixture over low heat until it smooths out.
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15
Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes.
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16
Do not let it boil.
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17
Remove the curd from the heat and stir in the lime zest.
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18
Put the curd in a clean bowl and wrap it tightly.
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19
Place in the fridge until cool, about 1 hour.
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20
For the frosting: In electric mixing bowl with paddle attachment, beat the butter until fluffy and pale in color.
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21
Add the powdered sugar gradually and beat until fully combined.
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22
Drizzle in the coconut milk and rum.
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23
Add more powdered sugar or coconut rum to adjust the consistency of the frosting.
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24
Core out the center of the cupcakes, fill with lime curd and frost with coconut rum frosting.
