1. **Prepare the Cupcakes:**

– Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

– In a large bowl, combine cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract, and baking powder. Mix until smooth.

– Fill each cupcake liner about ⅔ full with batter.

– Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

– Allow cupcakes to cool completely on a wire rack.

2. **Prepare the Coconut Cream Filling:**

– In a medium bowl, whisk together the instant pudding mix and cold coconut milk until smooth.

– In a separate bowl, whip the heavy cream until stiff peaks form.

– Gently fold the whipped cream into the pudding mixture until well combined.

– Refrigerate the filling for at least 30 minutes to set.

3. **Fill the Cupcakes:**

– Once cupcakes are cooled, use a cupcake corer or a small knife to remove the center of each cupcake.

– Fill each cavity with the prepared coconut cream filling.

4. **Prepare the Frosting:**

– In a large bowl, beat the softened cream cheese until smooth.

– Add the heavy whipping cream, powdered sugar, and coconut extract. Beat until stiff peaks form and the frosting is fluffy.

5. **Frost the Cupcakes:**

– Pipe or spread the frosting onto each filled cupcake.

– Sprinkle toasted shredded coconut over the top of each cupcake for garnish.

6. **Serve and Enjoy:**

– Refrigerate cupcakes until ready to serve. Enjoy these tropical treats chilled.