Coconut Christine (Coconut Cream Pie)

Cupcake:
Favorite White cake mix
1 Whole Vanilla bean split and seeded
Mix up cake mix as directed. Split and seed the vanilla bean, reserve the bean to use later in the pastry cream. Add the seeds to the mixture and mix till evenly distributed. Makes 24 cupcakes. Bake in a 350 degree oven for 17-19 mix till lightly golden brown and spring back to the touch. Remove from pan and cool completely.

Coconut Pastry Cream:
1 1/4 cup 2% or whole milk
1 vanilla bean (use remaining pod from batter)
3 egg yolks
1/4 cup sugar
2 tbs corn starch
2 tbs flour
1/2 tsp vanilla
1/4 cup coconut
In a heat proof bowl beat the egg yolks and sugar rapidly till pail yellow. Sift together corn starch and flour and add to the yolk mixture and whisk until smooth and set aside.
In a medium sauce pan over medium heat bring milk and vanilla bean pod to a frothy boil. Make sure as the milk starts to warms that you stir constantly to make sure it does not stick. When milk comes to a boil slowly poor milk into the egg mixture while constantly whisking until all is added. Poor mixture back into the sauce pan and return to the heat. Continue to whisk rapidly and continue to heat an additional 2-3 min. Mixture will become very thick. Remove from heat and mix in 1/2 tsp vanilla and 1/4 cup coconut flakes. Cover immediately with plastic wrap and refrigerate until well chilled.

Frosting:
2 Sticks unsalted butter room temperature
3 1/2 cups powdered sugar
1 tsp vanilla
1 tsp meringue powder
3 tbs whipping cream
toasted coconut
toasted coconut sugar
Beat butter until light and fluffy. Add the powder sugar 1 cup at a time beating in between until well incorporated. Add vanilla and meringue powder and whipping cream and beat for an additional 1-2 min. Based on the consistency you may need to add a little more powdered sugar. Pipe onto cool, filled cakes. Top with toasted coconut and sprinkle with the toasted coconut sugar.