1-Preheat oven to 350°F (175°C) and center the oven rack. Line muffin pans with 14 paper liners to get started.

2-Sift together the cake flour, granulated sugar, baking powder, and salt in a bowl for even mixing.

3-In another bowl, whisk the eggs, coconut milk, melted butter, vegetable oil, vanilla extract, and coconut extract until well combined.

4-Add the liquid mixture to the dry ingredients and whisk just until combined, keeping it light.

5-Fold in the ½ cup of unsweetened coconut flakes gently to add that tropical touch.

6-Fill each muffin liner 2/3 to 3/4 full using a ¼ cup measure for even baking.

7-Bake for 18-20 minutes, or until the tops spring back when touched or a toothpick comes out clean.

8-Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack and cover loosely with a clean towel. Let them cool completely.

9-Optional: Core the cooled cupcakes and spoon the ¾ cup caramel sauce into the centers for a delightful surprise.

10-Beat the cold cream cheese and softened butter together in a stand mixer until smooth and creamy.

11-In a separate bowl, whisk together the powdered sugar, meringue powder, corn starch, and salt.

12-Gradually add this mixture to the cream cheese and butter on low speed until incorporated.

13-Add the vanilla extract and coconut extract, then increase the speed to medium and whip for 4-5 minutes until fluffy. Adjust with more powdered sugar to thicken or a bit of milk to thin if needed.

14-Spread or pipe the buttercream onto the cooled cupcakes.

15-Press the 1 cup of unsweetened coconut flakes onto the buttercream for a pretty finish.