Coconut cupcakes with a “bird’s nest”

Pre-heat to 350° F, and line a cupcake tray with cupcake liners. In a large mixing bowl, whisk all the wet ingredients until well combined: egg whites, coconut milk, vegetable oil, sour cream, and coconut extract. Add in the cake mix and baking powder and mix until just combined. Fold in the shredded coconut. Using a cookie scoop, scoop the batter into each cupcake liner (about 3/4 full). Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Cool completely. To make the frosting: beat the cream cheese on medium-high speed until the cream cheese is smooth and free of lumps. Add in heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and coconut extract and beat until stiff peaks form. Use immediately or keep refrigerated. To assemble the cupcakes, pipe the frosting on the outer edge of the cupcake so there’s a gap in the middle. Top with the toasted coconut and make sure there’s a well in the middle so it resembles a nest. Add your Cadbury eggs in the “nest.” Enjoy!