Lemon-Filled Coconut Cupcakes With 7-Minute Frosting

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Ingredients

2 cups unsweetened shredded coconut, separated

3 cups (13.5 ounces/400 grams) all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup butter, softened

1 cup granulated sugar

3 large eggs, room temperature

1 tbsp vanilla extract

1 2/3 cups coconut milk (1-398 mL/13 oz can)

3 tbsp corn starch

1 cup cold water

1/2 cup granulated sugar

2 egg yolks, lightly beaten

3 tbsp (1.5 ounces) cold butter, cut in small chunks

1 tbsp lemon zest

3 tbsp lemon juice

2 egg whites

1/3 cup water

1 1/3 cup granulated sugar

1/4 tsp cream of tartar

1 tsp vanilla extract

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