Instructions

• Preheat oven to 350°F. Line two 12-cup muffin pans (24 wells total) with paper liners or spray the wells with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the French vanilla cake mix and the instant coconut cream pudding mix.
• Add the sour cream, vegetable oil, slightly beaten eggs, and 4 ounces (1/2 cup) of the 13-ounce can of unsweetened coconut milk. Beat on medium speed for about 2 minutes, until the batter is smooth and well combined.
• Fold in the 2/3 cup sweetened shredded coconut with a rubber spatula until evenly distributed.
• Using a large cookie scoop (or a tablespoon), distribute the batter evenly among the 24 muffin wells — about 3 tablespoons of batter per well.
• Bake in the preheated oven for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
• Remove the pans from the oven and let the cupcakes cool in the muffin tins for about 10 minutes. Then transfer the cupcakes to a wire rack to cool completely while you prepare the frosting.
• Pour the remaining 9 ounces of unsweetened coconut milk into a medium saucepan with high sides. Over medium heat, bring it to a gentle boil, stirring occasionally to prevent scorching.
• Reduce the heat to medium-low and simmer the coconut milk, stirring occasionally, until it reduces and thickens slightly — about 20 minutes. Turn off the heat and let the reduced coconut milk cool completely, then cover and chill in the refrigerator for about 1 hour to thicken.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the 2 cups room-temperature unsalted butter together with the chilled, reduced coconut milk on medium-high speed for about 5 minutes, until combined and slightly lightened.
• Add the lime zest, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract; mix briefly to combine.
• Turn the mixer to low and gradually add the 1 1/2 pounds confectioners’ sugar, mixing until fully incorporated and the frosting is smooth.
• Increase the mixer to medium-high and beat the frosting for 3–4 minutes, until light and fluffy. Taste and adjust texture by adding a little more confectioners’ sugar if too thin, or beating longer if denser is desired.
• Pipe or spread the frosting onto the completely cooled cupcakes. If desired, garnish with a light dusting of shredded coconut or additional lime zest.