Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut

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   For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.

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   In a medium mixing bowl, sift together the cake flour, baking powder and salt.

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   Whisk together thoroughly.

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   In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy.

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   Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue.

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   Remove the egg white mixture from the mixing bowl and set aside.

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   Using the paddle attachment, cream together the butter and remaining 1 cup sugar.

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   Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour.

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   Once all the flour has been added, mix until smooth.

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    Scrape down the sides and beat in the egg white mixture until smooth.

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    Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes.

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    Rotate the cupcake pans halfway through the baking process.

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    For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs.

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    Stir in the butter, lemon zest and lemon juice and mix until smooth.

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    Microwave on high for 1 minute and stir.

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    Repeat 5 times, or until thick.

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    For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth.

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    Gradually add the powdered sugar and beat until smooth.

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    Beat in the extracts and lemon zest and beat until light and fluffy.

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    For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.

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    To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd.

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    Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream.

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    Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.

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    This recipe was created by a contestant during a cooking competition.

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    The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.