Spread the shredded coconut on a baking sheet lined with parchment paper and toast, stirring frequently, until golden. Remove and cool.

Sift together the cake flour, cornstarch, baking powder, and salt. Set aside.

In a stand mixer fitted with the whisk attachment, begin whisking egg whites with cream of tartar on medium-low speed. Once the egg whites become frothy, slowly add the ¼ cup of sugar. Whip until they reach stiff peaks.

Remove the meringue from the mixer bowl and transfer to a clean bowl (or switch to a second mixer bowl if you have one! Lucky!)

Add the butter and sugar to the bowl. Switch to the paddle attachment and cream the butter and sugar until light and fluffy. This will take at least 5 minutes, depending on your mixer. It will also depend on how soft your butter was before mixing. The softer, the faster.

With the mixer on low, alternately add the flour mixture and the coconut milk. I never allow the flour mixture to mix in completely before adding the next round. This helps prevent overmixing.

Take about ¼ of the meringue and fold it aggressively into the batter. This is called “sacrificing” because you are sacrificing the aeration in the meringue to loosen the batter. Fold in the remaining meringue in 2-3 additions, being careful not to over fold.

Once the meringue is completely incorporated into the batter, fold in the toasted coconut. I used sweetened, but you don’t have to.

Portion between the lined cupcake tins. I used a medium ice cream scoop, but a spoon works too! They should be about ¾ full.

Bake in the preheated oven for 14-18 minutes or until a cake tester or toothpick comes out from the center with only clinging crumbs.

Remove from tins and cool completely before frosting.