Pre-heat your oven to 180ºC.

Sift plain flour and baking powder into a bowl. Then, stir in caster sugar and salt.

In another large bowl, whisk together egg, coconut milk, fresh milk, oil, and Pandan extract, until well combined. Add green food coloring - stir it in.

Using a spatula, mix in the flour mixture into the egg mixture.

Line a muffin tray with muffin cups and spoon the batter until the cups are ¾ full.

Bake at 180ºC for 18-20 minutes until lightly golden.

Rest for 5-10 minutes before placing on a wire rack. Cool completely before icing.

For filling: Place freshly grated coconut in a bowl, drizzle enough syrup, mixing and tasting as you go. The mixture should be slightly wet.

To make icing: Place whipping cream, sugar and vanilla extract in a chilled bowl. Using a chilled whisk, whisk together until stiff peaks form.

Using a small pairing knife, scoop out a hole from the top of each cupcake. Gently stuff the cakes with coconut filling.

Ice the cupcakes with whipped cream, sprinkle some fresh shredded coconut and a drizzle of Gula Melaka syrup. Serve immediately.