Preheat the oven to 350°F and line muffin pans with 15 liners or grease well with baking spray.

In a double boiler or microwave melt the 8 oz of white chocolate according to directions.

Remove from heat and allow the chocolate to cool.

Beat together the room temperature butter and the granulated sugar.

Beat in the vanilla extract and the cooled white chocolate.

Slowly beat in the eggs one at a time. Just until blended.

In a separate bowl, combine the all-purpose flour together with the baking powder and salt.

Slowly beat half of the flour mixture into the wet ingredients.

Beat the milk in followed by the remaining flour mixture.

Gently stir in the coconut milk until incorporated. Do not over mix.

Divide the cupcake batter evenly between 15 cupcake liners.

Bake in the oven for 26-28 minutes. Check the center of a cupcake with a toothpick to make sure they are done. If not, increase the bake time by a minute or two and check again.

Allow the cupcakes to cool completely before frosting.

Coconut Buttercream Frosting

Beat the softened butter until it is creamy.

Mix in the vanilla extract and the salt.

Slowly beat in the confectioner's sugar. It will be stiff.

Pour in the coconut milk and beat until the ingredients and mix well. Beat for about 5 minutes to make the frosting light and fluffy. If the frosting is too thick, add an additional tablespoon of coconut milk at a time until the desired creaminess is reached.

Frost the cupcakes and top with shredded coconut.