Preheat the oven to 180'C.
Place the coconut onto a tray and toast in the oven for 10 minutes.
Place cupcake cases into silicone or tin moulds.
Whisk together the spreadable and sugar until light and creamy. Add one egg at a time and combine well. Sift the flour and the baking powder into the mixture and gently fold together. Add the coconut and mix gently. Spoon the mixture into the cupcake cases and transfer to the oven and bake for 12 to 14 minutes.
Remove from the oven and leave to cool before icing and filling.
Dilute the cornflour with a small amount of cold water.
Place the coconut milk and the malibu into a saucepan and bring it to the boil. Add the cornflour and the water and whisk vigorously until it has thickened. Set the mixture aside and allow to cool.
Remove a small section of the cake and fill it with the coconut mixture.
Place the gelatine leaves in cold water and allow to soften.
Place the water and the caster sugar in a pan. When the mixture boils, add the gelatine and keep it warm.
Whisk the egg whites together until they become frothy, at this stage add the gelatine mixture.
Whisk the mixture for 5-6 minutes until it is completely cool.
Place the marshmallow mixture into a piping bag with a round piping nozzle and pipe it onto the cupcakes in a circular motion.
Roll the Cupcakes in the coconut until the marshmallow is completely coated.
«When making marshmallow, always ensure the gelatine mixture is hot when adding it to the meringue, or it will become lumpy.»