1/2 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
1 can (14 ounces) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk

WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
Toasted sweetened shredded coconut

1. Preheat oven to 350°. Line 18 muffin cups with paper liners.
2. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add egg whites, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
3. Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
4. In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes, about 1/2 in. apart, with a skewer. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours.
5. To serve, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.