Strawberry filled coconut cupcake topped with whipped cream

I had coconut milk in my fridge as well as shredded coconut in my pantry and had no idea what to make with them. i usually use them in savory recipes, but my husband loves coconut cakes, so I decided to make something fun.
This cake or cupcakes, has an amazingly light and fluffy texture, it does taste like coconut but not overwhelmingly so, it has a surprise strawberry filling and is topped with a light whipped cream and sprinkled with pink coconut, what's not to love!
Here's what you'll need:

(Makes 24 small cupcakes or 20 large cupcakes)

2 1/4 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shredded unsweetened coconut

2 eggs

1 cup kosher milk or almond milk
1/3 cup vegetable oil
1 cup coconut milk

1 tsp vanilla
1 cup strawberry jam

topping:
1 cup whipped cream or nutri-whip (parve topping)
1 cup shredded unsweetened coconut
4 drops red food coloring
2 tsps icing sugar

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, coconut milk and vanilla. Once well beaten, add in the dry ingredients  and beat 1 more minute until moistened. Fill in your paper-lined muffin cups 2/3 full with the batter, then with a pastry bag filled with the strawberry jam, fill the center of the uncooked muffin with about a tsp of jam. Now here's the trick, let the batter rest for 30 minutes, this will help the muffins rise higher. 
For the topping, set aside the whipped cream, then in a small bowl, mix the coconut, icing sugar and food coloring till everything becomes pink.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Once completely cooled, frost with whipped cream and sprinkle with pink coconut and enjoy. 
This is one of the fluffiest, lightest and most delicious cupcakes I've ever made!