Cupcakes with coconut cream and whipped cream

Ingredients:

Cakes

• 2 and 1/4 tbsp. cake flour
• 2 tablespoons of sugar
• 3/4 tsp salt
• 1 cup cold butter, cut into pieces
• 6 tablespoons of cold water
• 1 tbsp lemon juice or white vinegar

Creamy coconut filling

• 1400 ml coconut milk
• 2 tsp vanilla paste or vanilla extract
• 5 large egg yolks
• 1/3 cup sugar
• 5 tablespoons cornstarch
• 3 tbsp (45 g) butter, room temperature
• 1 tbsp rum (optional)
• 2/3 cup sweet coconut flakes

Topping and assembly

• 2 cups whipping cream
• 3 tablespoons of sugar
• 2 tbsp. l. skimmed milk powder
• 1 tsp vanilla extract
• Lightly toasted sweet coconut flakes

Preparation:

1. Shortcrust pastry.
   
   Combine the flour, sugar, and salt in a bowl or use a mixer fitted with a paddle attachment. Cut in the butter with a pastry cutter or mix in a mixer on low speed until only small pieces of butter are visible and the entire mixture begins to turn pale yellow (indicating that the butter is well incorporated).
2. Mix water with lemon juice and add to the dough. Stir until smooth. Form the dough into 2 disks. Wrap them in plastic wrap, shape the dough into 2 "logs," and freeze for at least 2 hours. Alternatively, you can freeze the dough for up to 3 months and thaw it in the refrigerator before rolling it out.
3. Remove the dough from the refrigerator 20 minutes before rolling it out. Cut each "log" into 3 pieces, then roll each piece out on a lightly floured surface to a thickness of less than 0.6 cm. Lightly flour 6 separate 13 cm diameter pastry pans. Line them with the dough, trimming the edges. Refrigerate the pans for 20 minutes.
4. Preheat oven to 200°C.
   
   Prick the bottom of the dough several times with a fork. Place another empty pie shell on top of each pie shell. Turn them upside down and place them on a parchment-lined baking sheet. Bake for 8 minutes at 200°C (400°F), then reduce the temperature to 190°C (375°F) and bake for another 8-10 minutes, until golden brown. Invert the pie shells, remove the top shells, and let the layers cool.
5. Creamy coconut filling.
   
   Heat the coconut milk and vanilla extract in a saucepan until the mixture is almost boiling. Whisk the egg yolks, sugar, and cornstarch in a bowl, then slowly pour in the hot coconut milk, whisking quickly. Return the mixture to the saucepan and whisk over medium heat until the mixture is thick and glossy (about 5 minutes).
6. Strain through a sieve, stir in the butter and rum (if using), then the coconut flakes. Place plastic wrap directly on the surface of the custard and cool to room temperature. Then refrigerate until completely thickened (at least 3 hours).
7. Cupcakes.
   
   Whip the cream until soft peaks form. Then, whisking continuously, add the sugar, nonfat dry milk, and vanilla. Stir the coconut cream filling to soften it (it will be quite firm), then fold in 3/4 cup of whipped cream. Spoon this mixture into the chilled cake layers and smooth out the edges. Spoon the remaining whipped cream onto each cake and sprinkle with a little toasted coconut. Chill before serving. Cupcakes can be stored in the refrigerator for up to 2 days..