Making the cupcakes:

1. Preheat oven 350 degrees
2. In a large bowl whisk together all dry ingredients: flour, coconut flour, coconut sugar, fine macroon coconut, salt, baking soda, and baking powder.
3. Add in melted coconut oil, butter, orange juice, oat milk, and sweetened cream of coconut and stir until incorporated.
4. Pour batter into lined cupcake pan filling 3/4 full as they will expand.
5. Bake for 16 minutes until a tooth pick comes out clean from the center.
6. Allow to cool completely before frosting
7. While they are cooling spread coconut flakes on a baking sheet and place into the oven. Allow to bake for about 5-8 minutes until toasted.

Making the frosting:

1. In a medium bowl combine butter and whip with a hand blender for 5 minutes until fluffy and a lighter color.
2. Add powdered sugar slowly while continuing to stir.
3. Add vanilla bean paste.
4. Fill piping bag with frosting and frost cooled cupcakes.
5. Sprinkle with toasted coconut flakes and enjoy!