Place egg yolks, whole egg, sugar, lemon zest and lemon juice in a heavy-bottomed medium-sized saucepan. Whisk well until completely blended.

Place saucepan over low heat and whisk constantly until the mixture slowly starts to bubble, thicken and coats the whisk, about 5 – 7 minutes.

Remove from heat, add butter pieces and whisk well until the hot curd melts the butter. The lemon curd will continue to thicken as it chills.

Transfer lemon curd to a jar or bowl, immediately cover the top surface of the curd with plastic wrap to avoid a skin from forming. Refrigerate until completely set and chilled, at least 2 – 3 hours or overnight. The yield will be approximately 2 cups.

Preheat oven to 350 degrees F. Prepare a standard 12-cup muffin pan by lining with paper liners.

In a large mixing bowl using an electric mixer, beat butter with sugar and lemon zest until creamy then beat in the eggs.

In separate bowl mix flour, ½ cup coconut, baking powder and salt. With the mixer at low speed, gradually add the dry ingredients and milk, alternately in batches, beginning and ending with flour, beating in between each addition. Batter will be thick.

Spoon about ¼ cup batter into each muffin cup. Bake until lightly golden for 16 - 20 minutes. Let cool in the pan for 5 minutes then un-mold the cupcakes and cool completely on a rack.

 While the cupcakes are baking and cooling, make the frosting. In a large mixing bowl with an electric mixer, beat softened cream cheese, butter, lemon zest and lemon juice while scraping down the sides, until creamy.

Gradually add icing sugar and beat, while scraping down the sides, until you achieve a rich smooth consistency. Refrigerate frosting for at about 20 - 30 minutes to allow it to set. If refrigerated for a longer time, remove it from the fridge about 20 minutes before needed. Note, can be made a day ahead if desired.

To create a cavity for the lemon curd filling, use a small spoon or knife to scoop out some of the centre of each cupcake to create a deep cavity, about the size of a tablespoon. Fill the holes with about 1 tablespoon or more of the cooled lemon curd filling. You may have remaining lemon curd, reserve it for another use.

Transfer the frosting to a piping bag with a decorative tip, or with a spatula, pipe or spread each lemon curd-filled cupcake with a generous amount of frosting. Sprinkle shredded or flaked coconut on top and garnish each cupcake with a lemon piece. Refrigerate cupcakes, uncovered, for at least 1 - 2 hours or more to set.

For best results remove cupcakes from refrigerator about 30 minutes before serving.