• Preheat the oven to 350°F and set an oven rack in the middle position. Preheat the oven to 350°F and set an oven rack in the middle position. Line two nonstick 24-cup cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as  Baker's Joy or Pam Baking Spray with flour, just in case the cupcake tops stick to the pan.
• Sift together the flour, cornstarch, and baking soda to remove any lumps in a large bowl; set aside. Whisk together the coconut milk and lemon juice; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, pure vanilla, coconut extract, clear vanilla, and salt.
• On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary. Beat in the eggs, one at a time, on medium speed until well combined, about 2 to 3 minutes, and scrape down the sides of the bowl as necessary.
• Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk mixture; scrape down the sides of the bowl. Next, add another one-third of the flour mixture, followed by the remaining coconut milk mixture.
• Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.
• Give the batter a few final folds with the spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.  Then, evenly spoon the coconut batter into the prepared cupcake pans, filling each cup about three-fourths full.
• Give the pan a few taps on the counter and bake the Coconut Cupcakes until lightly golden, about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the coconut cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely for about 1 hour.

How to Make Coconut Cream Cheese Frosting

• Sift the powdered sugar and powdered milk in a large bowl to remove any lumps; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, clear vanilla, coconut extract, coconut milk, and pure vanilla.
• Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 1 minute. Next, add the confectioners' sugar mixture, mixing at low speed to combine.
• Once the confectioners' sugar mixture is mixed in, increase the speed to medium-high and beat until light and creamy, about 1 to 2 minutes; adding 1 tablespoon more coconut milk if needed for desired consistency. If your frosting is a bit soft, cover it with saran wrap and place it in the fridge for a few minutes; this will help your frosting firm up.
• Place the coconut cream cheese frosting into a pastry bag fitted with a star tip, if desired, or cut a ½-inch opening at the base of the bag and frost the cupcakes as desired. If desired, sprinkle with the shredded coconut, pressing it gently, so it adheres, and serve. Store the coconut cupcakes covered in the refrigerator for up to 5 days.