Coconut cupcakes with lemon recipe

Ingredients

• For the Cake:
• 3 cups self rising flour
• 1/2 teaspoon salt
• 1 cup soft butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 heaping tablespoons lemon zest
• 1 cup milk
• 2-1/2 tablespoons lemon juice
• For the lemon curd filling:
• zest of 2 lemons
• 3/4 cups sugar
• 1/4 cup butter, room temperature
• 2 extra-large eggs
• 1/4 cup lemon juice
• pinch of salt
• For the frosting:
• 1 cup unsalted butter
• 2 1/2 cups powdered sugar
• 1/3 cup reduced coconut milk, room temperature
• Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt