Preheat oven to 350°F.

Line 12 muffin cups with paper liners.

In a stand up mixer beat sugar, butter, cream of coconut, eggs, along with the coconut and vanilla extract together until smooth and creamy.

Add in your vegetable oil slowly.

Sift together flour, baking powder, salt, pudding mix, shredded coconut and salt.

Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.

Once combined, spoon batter into the prepared muffin cups. (an ice cream scoop is a great tool to use for filling muffin cups. Fill about 2/3 full).

Bake in the preheated oven. Cook between 15-18 minutes. Check with toothpick. (Note: I take mine out right at 15 minutes and they will be a little soft on top. Once they cool, they will harden. This is a great tip for moist cupcakes).

In a stand up mixer, whip the butter and vegetable shortening together on medium speed until fluffy (around a minute or 2). Slowly add in your confectioners' sugar along with gradually adding in your heavy whipping cream. Mix until combined. (Adjust the consistency of the frosting as needed by adding more confectioners' sugar or cream).

Add the shredded coconut, vanilla and coconut extract along with the cream of coconut. Mix until combined.

Turn on low and beat all ingredients together for 2-3 minutes. Here you will add more cream to thicken out the icing. If the icing becomes too thin, add in a little confectioners sugar.

Once cupcakes are cool, use a piping bag and ice cupcakes as desired. Top each cupcake with a Donsuemor Madeleine and sprinkle with fresh coconut.