Step 1

Preheat oven to 350 degrees.

Step 2

Line a cupcake tin with 30 paper lines.

Step 3

In a medium bowl, combine the sugar and lime, mix together with your fingertips until the sugar is moistened and fragrant.

Step 4

Cream together the butter and sugar on high until light and fluffy.

Step 5

Add the eggs one at a time.

Step 6

Add the vanilla. Make sure to scrap down the sides and mix until well combined.

Step 7

In a separate bowl sift together the flour, baking powder, baking soda, and salt.

Step 8

Alternate the dry ingredients and the butter milk into the butter mixture.

Step 9

Fold in 7 ounces of the shredded coconut.

Step 10

Fill each prepared cupcake liner to the top with batter.

Step 11

Bake 20minutes or until tops are brown and a toothpick inserted into the center comes out clean.

Step 12

Allow to cool in the pan for 15 minutes.

Step 13

Remove to a baking rack to cool completely.

Step 14

Bring sugar, zest and juice to a boil in a heavy medium saucepan.

Step 15

Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.

Step 16

Place sauce pan over medium to medium-low heat, and cook whisking constantly until mixture reaches a pudding like thickness (about 10 minutes).

Step 17

Add butter in 6 batches whisking constantly until butter melts and mixture is well blended after each addition.

Step 18

Remove from heat and pour mixture through a fine strainer into a bowl.

Step 19

Add yellow and green gel food coloring.

Step 20

Mix until well combined.

Step 21

Place plastic wrap directly on warm curd (to prevent a film from forming).

Step 22

Chill 3 hours.

Step 23

Cream together the cream cheese, butter, vanilla and lime zest until well combined and fluffy. Slowly add the sugar 1 cup at a time until smooth.

Step 24

Add yellow and green gel food coloring.

Step 25

Beat until all color is evenly combined.

Step 26

Fit a zip top bag over a cup, pour lime curd into the bag.

Step 27

Cut off the tip to fill cupcakes. TIP: When finished with the curd or taking a break to do something else, fit the bag back into the cup with the cut tip out.

Step 28

Fit a large piping bag over a cup and fill with frosting.

Step 29

Using a paring knife cut out the center of the cooled cupcakes and hallow out.

Step 30

Fill with cooled lime curd.

Step 31

Pipe frosting over the curd.