Preheat the oven to 350°F (175°C). Line 8 muffin cups with liners.

In a large bowl, mix together the dry ingredients and set aside.

In a medium bowl, mix together the wet ingredients (eggs through extract) and combine this with the dry ingredients. Mix just until combined!

Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before frosting.

For the coconut whipped cream, put a can of coconut milk in the refrigerator, being careful not to shake it. Let it sit overnight. Take the can out of the refrigerator and scoop out the hardened coconut cream and transfer into a medium mixing bowl. Save the water to drink or to add to a smoothie.

Beat the coconut cream using a hand mixer at medium speed until it's the consistency of regular whipped cream. Add coconut sugar or honey, to taste, if desired, and beat on low until well combined.

Spread on the cupcakes and add toasted coconut (I just toasted it about 5 minutes after I took out the cupcakes). Add the Easter candies right before serving.