Lemon-Filled Coconut Cupcakes

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1 1/2 cups sweetened shredded coconut

1 (18.25-ounce) package yellow cake mix (recommended: Duncan Hines)

1 (4-serving size) package instant lemon pudding and pie filling mix (recommended: Jell-O)

3 eggs

1 1/2 cups coconut milk

1/3 cup vegetable oil

1/4 teaspoon yellow food coloring

2 (12-ounce) containers whipped cream whipped frosting (recommended: Betty Crocker)

3/4 cup prepared lemon curd

1 teaspoon imitation coconut extract

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