Makes 18

Reduced coconut milk
•2 13- to 14-ounce cans unsweetened coconut milk (preferably organic)

cupcakes

•2 cups all purpose flour
•2 1/4 teaspoons baking powder
•1/2 teaspoon salt
•3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•1 1/3 cups sugar
•3 large eggs
•Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
•1 cup reduced coconut milk (see above), room temperature

frosting

•1 cup (2 sticks) unsalted butter, room temperature
•2 1/2 cups powdered sugar
•1/3 cup reduced coconut milk (see above), room temperature
•Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
•1/8 teaspoon salt
•1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)