Tres Leches Cupcakes with Coconut and Lime Zest

2 3/4 cups flour

3 tsp baking powder

1/2 tsp salt

3/4 tsp butter

1 2/3 cups sugar

5 egg whites

2 1/2 tsp vanilla

1 1/4 cups milk

3/4 cup flaked coconut

zest of 1 lime

Preheat oven to 350 degrees

Line muffin tins with paper liners

In medium bowl place flour, baking powder, salt and coconut and whisk together. Set aside.

In a large bowl cream butter. Gradually add sugar, scraping bowl. Beat 2 minutes . Add egg whites one at a time, beating well after each addition. Beat in vanilla and zest. Add milk and flour mixture alternately to butter sugar mixture. Mix until just blended.

Fill liners 2/3 full and bake about 18-20 minutes or until center comes clean when toothpick is inserted into center. Cool slightly. While cupcakes are still in pans poke holes in tops of cupcakes using a toothpick.

Soaking mixture

2/3 cup sweetened condensed milk

1/4 cup coconut milk

Combine ingredients. Remove paper liners from cupcakes and place in dessert cups or plates. Using a teaspoon measure, slowly pour 2 tsp of soaking liquid on each cupcake. Place covered in refrigerator for at least an hour or overnight.

Whipped cream frosting

zest of 1 lime

2 cups heavy cream

powdered sugar to taste.

Combine all ingredients and whip until stiff. Pipe onto each cupcake and garnish with toasted coconut.