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1
Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
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2
Spread 1 cup coconut on a baking sheet.
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3
Toast for 6 to 8 minutes or until golden brown.
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4
Cool completely on wire rack.
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5
In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds.
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6
Scrape down the side of bowl.
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7
Beat on medium for 2 minutes more.
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8
Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full.
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9
Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean.
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10
Cool cupcakes in muffin cups on a wire rack for 5 minutes.
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11
Remove cupcakes from muffin cups and cool completely on wire rack.
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12
For lemon filling:
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13
In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
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14
With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake.
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15
Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
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16
In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
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17
Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut.
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18
Sprinkle the coconut mixture over the frosted cupcakes.
