Preheat oven to 350 degrees.

Line muffin pans with cupcake liners.

In a stand mixer on low, combine sugar, flour, cocoa powder, baking soda, baking powder and salt.

Add eggs, vanilla, coconut milk, oil and warm water. Stir until well combined.

Divide batter among cupcake liners, filling about 2/3. Should fill approx. 18 cups.

Bake in preheated 350 degree oven for about 20 minutes or until a toothpick inserted in the center comes out clean.

Chill the metal bowl and whisk of a stand mixer in the freezer for 15 minutes

Dissolve gelatin in the water and let stand for 10 minutes.

Toast coconut in the oven at 300 degrees for 2-3 minutes. Watch carefully as it can burn quickly. Set aside to cool.

Combine heavy cream, dissolved gelatin and coconut milk on high speed until stiff peaks form. Stir in sugar to combine, and then 1/2 of the toasted and cooled coconut.

Frost cooled cupcakes and sprinkle with additional toasted coconut.

Store in refrigerator.