1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, beat 1/2 cup butter and the granulated sugar with an electric mixer until light and fluffy.

4. Beat in the eggs one at a time, then beat in 1 tsp of vanilla extract.

5. On low speed, alternate adding the dry ingredients and the coconut milk to the butter mixture, beginning and ending with the dry ingredients.

6. Gently fold in 1 cup of sweetened shredded coconut.

7. Divide batter among the 12 cupcake liners, filling each about two-thirds full.

8. Bake for 18-22 minutes, or until a skewer inserted into the center comes out clean.

9. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

10. Toast 1 1/2 cups of shredded coconut in a dry skillet over medium-low heat or in the oven until golden brown, then let cool in a shallow bowl.

11. To make the frosting, beat 1 cup of softened butter until creamy, then gradually mix in powdered sugar.

12. Increase mixer speed to medium-high and beat for 3 minutes until fluffy, then beat in 1 tsp vanilla and enough cream to reach a spreadable consistency.

13. Spread a layer of frosting over each cooled cupcake.

14. Press the frosted top of each cupcake into the bowl of toasted coconut to coat completely.

15. Gently press 2-3 candy eggs into the center of each nest and add an optional chick decoration on the side.