Preheat your oven to 180°C (350°F) and line a cupcake tray with liners.

In a large mixing bowl, combine all the dry ingredients: flour, sugar, desiccated coconut, baking powder, and salt. Whisk until no lumps remain.

In a separate bowl, whisk together the dairy-free milk, oil, lime zest, lime juice, and vanilla extract until blended smoothly.

Pour the wet mixture into the bowl of dry ingredients and mix gently until just combined.

Spoon the batter evenly into the lined cupcake tray, filling each cup about two-thirds full. Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.

Once baked, let the tray cool for 5 minutes before transferring them to a wire rack to cool completely.

To make the lime curd, combine all the curd ingredients in a saucepan over medium heat and stir until it thickens, about 5 minutes.

Using an apple corer or a knife, carefully remove the centers of the cooled cupcakes, then fill with lime curd.

In a mixing bowl, whip the vegan butter until pale and creamy, then gradually add the powdered sugar, coconut extract, and vanilla extract.

Decorate each cupcake with frosting using a piping bag or knife, and top with shredded coconut and lime wedges.