Preparation Steps

• Preheat the oven to 400°F. Spread coconut flakes on a parchment-lined cookie sheet and toast for 7-10 minutes until lightly browned, stirring occasionally. Remove and let cool.
• Reduce oven temperature to 350°F and line cupcake pan with liners.
• In a medium bowl, beat butter and sugar until fluffy, about 3-4 minutes. Add sour cream and coconut extract, mixing well. Add egg whites in two batches, mixing until combined.
• Combine flour, baking powder, and salt in one bowl. Mix milk and water in another. Alternate adding dry ingredients and milk mixture to batter, mixing until smooth.
• Fill cupcake liners halfway with batter. Bake for 15-17 minutes or until toothpick comes out with a few crumbs. Cool in pan 2-3 minutes, then on rack.
• To make frosting, bring water to a simmer. In a bowl over simmering water, whisk sugar, cream of tartar, coconut extract, and egg whites until sugar dissolves and temperature reaches 160°F. Remove and whip until glossy peaks form.
• Fold 3 cups toasted coconut into meringue. Set aside remaining toasted coconut for topping.
• For ganache, place chocolate chips in a bowl. Heat cream until boiling and pour over chocolate. Wait 3-5 minutes then whisk smooth.
• Spread chocolate ganache over cooled cupcakes. Pipe coconut meringue frosting on top and sprinkle with remaining toasted coconut.
• Refrigerate cupcakes until ready to serve. Bring to room temperature before serving. Best eaten within 2-3 days.