Name: Vanilla Bean-Coconut Cupcakes with Frosting
Yield: makes 18 Servings
Ingredients: 2 13- to 14-ounce cans unsweetened coconut milk (preferably organic); 2 cups all purpose flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/3 cups sugar; 3 large eggs; Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract; 1 cup reduced coconut milk (see above), room temperature; 1 cup (2 sticks) unsalted butter, room temperature; 2 1/2 cups powdered sugar; 1/3 cup reduced coconut milk (see above), room temperature; Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract; 1/8 teaspoon salt; 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

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