*If not using coconut cream, to make the reduced coconut milk you will need 3 cans of coconut milk. Pour into a sauce pot and bring to a boil then reduce to simmer and simmer for 35 minutes or until the mixture begins to thicken and can nicely coat the back of a spoon. Be sure to stir the whole time so it doesn't burn or boil over. Allow that mixture to cool. This step can be done a day or two ahead of time.

Preheat oven to 350 F.

Combine sugar, butter, eggs, egg yolk and vanilla in a mixing bowl and blend together.

In another mixing bowl, combine the flour, baking powder, baking soda, salt and cocoa powder.

Add half of the dry mixture to the wet mixture, stir. Followed by half of the coconut cream or reduced coconut milk, then the remaining dry mixture, followed by the remaining coconut milk.

Stir until a batter forms.

Pour into cupcake liner in cupcake tins or if you are making this into a cake, grease your pans and pour batter into them.

For cupcakes bake for 16-18 minutes or until centers are risen or a toothpick can be inserted and come out clean.

Baking times for cakes are as followed:

8 inch pans for 20-22 minutes or until centers are risen and a toothpick can be inserted and come out clean.

9 inch pans will bake for 22-23 minutes or until centers are risen and an inserted toothpick comes out clean.

9 x 13 pan will bake for 22-25 minutes or until center is risen and a toothpick can be inserted and come out clean.