For the Cupcakes:
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into pieces, at room temperature

For the Topping:
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt

For the Glaze and Garnish:
6 ounces bittersweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
48 roasted almonds, for garnish