Preheat the oven to 350 degrees F.

Spray cupcake tin with non-stick spray.

Line cupcake wells with cupcake liners. Set aside.

Mix all the ingredients in a large mixing bowl until well combined.

Scoop mixture into the cupcake wells, so it comes halfway up the well.

Place in oven and bake for 15 to 18 minutes, or until tops of cupcakes are golden brown.

Remove from oven and cool the cupcakes.

Once the cupcakes are completely cooled, use a melon baller to scoop a small amount of cake out of the middle of each cupcake. You basically want to remove about a 1 inch wide opening, only going about halfway down the cupcake so it won't fall apart. You can use the cake you scoop out for cake balls, or parfaits at a later time. Make a small opening in each cupcake. Set aside.

Mix the frosting, coconut flakes and coconut extract together until well combined.

Scoop a teaspoon, or so, of coconut frosting into the opening of each cupcake so it fills it just to the top of the cupcake. Smooth out so you will still be able to frost them after. I smooth it with the back of the spoon.

Scoop the frosting into a piping bag with a flat tip, or you can use an offset spatula to frost the cupcakes. Frost to your own taste. If you like a little, use a little, if you like a lot, use a lot. Your choice.

In a medium bowl combine the coconut and food colouring. Mix with a spoon until the coconut starts to turn pink. Then transfer it to a sealable Ziploc bag. Seal it, shake it, then massage the mixture until the colour really starts to pop and become even. I find massaging the bag with my hands really brings the colour together better than any other technique I've tried. Once the colour is even, sprinkle the pink coconut over the cupcakes.

Serve with a big old Pretty in Pink loving smile!