Coconut Cream

• Add the custard powder and sugar into a large microwave safe bowl and mix with a whisk to combine. Slowly stir in milk while whisking. Microwave for 1 min at a time, mixing each time until it thickens. If you feel it’s too thick add about ¼ cup of milk and mix it in. Run it through a sift and add vanilla. Mix in well, cover with plastic wrap directly on the custard and chill for an hour.
• Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
• Next, add coconut milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
• Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
• Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with desiccated coconut. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
• While your cupcakes are baking, and cooling prepare the buttercream frosting by mixing together the frosting and coconut essence until well combined.
• Fit the end of a piping bag with a Wilton 6B star tip. Frost in a swirl. Finish with a sprinkle of toasted shredded coconut.