Coconut cupcakes with lemon filling

Ingredients:

• 1.5 cups sweet coconut flakes
• 520 gr. dry mix for baking biscuits
• 1 package (4 servings) dry lemon pudding mix
• 3 eggs
• 1.5 cups coconut milk
• 1/3 cup vegetable oil
• 1/4 tsp yellow food coloring
• 2 packages (340 g each) frosting (cream) made from whipped cream
• 3/4 cup ready lemon cream
• 1 tsp artificial coconut flavoring

Preparation:

1. Preheat oven to 180°C. Line 24 muffin tins (6.4 cm in diameter) with paper liners; set aside.
2. Spread 1 cup of coconut flakes on a baking sheet. Toast for 6-8 minutes or until golden brown. Cool completely on a wire rack.
3. In a large bowl, combine the cake mix, instant pudding, eggs, coconut milk, vegetable oil, and yellow food coloring; beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Beat on medium speed for another 2 minutes. Spoon the batter into the prepared muffin tins, filling them 3/4 full. Bake for 15-20 minutes; a toothpick inserted into the center of a cupcake should come out clean. Cool the cupcakes in the tins on a wire rack for 5 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.

4. For the lemon filling:

   
   In a medium bowl, whisk together 1/2 cup whipped cream and lemon curd until combined.
5. Using a sharp knife, make a 1/2-inch slit in the center of each cooled cupcake. Place the lemon filling in a disposable pastry bag; snip the corner of the bag and pipe the filling into the cupcakes.
6. In a medium bowl, stir coconut flavoring into the remaining whipped cream and spread it on top.
7. Combine toasted coconut flakes and the remaining 1/2 cup untoasted coconut flakes. Sprinkle the coconut mixture over the frosted cupcakes.