Preheat the oven to 180'C.
Beat together the butter and caster sugar until light and creamy.
Beat the eggs together and then add to the butter and sugar mixture a little at a time - you will probably only need 3/4 of the eggs so add a little at a time and mix well to incorporate.
Sift the flour into a separate bowl and then add the dessicated coconut.
Gradually add to the butter/sugar/egg mixture, adding a a little coconut milk each time you add flour. Mix until just combined.
Divide the mixture between cupcake cases, transfer to the oven and bake for 12-15 minutes.
Allow to cool completely before icing.
Break the chocolate into small pieces and place in a heatproof bowl. Add the cream to the bowl and then place over a bain marie. Keep over the heat until the chocolate has melted, stir well and then allow to cool.
Once cool, spread the icing on to the cupcakes and finish with a little toasted coconut.
«These coconut cupcakes also work well with a dark chocolate ganache.»
Cupcakes made with coconut essence and dessicated coconut served with a white chocolate ganache topping.