Heat oven to 350°F. Line 16 standard muffin-pan cups with paper liners. In bowl, mix flour, cocoa powder, baking powder and salt.
In large bowl, with mixer on medium, beat butter and sugar until smooth, 2 minutes. Beat in eggs and vanilla. On low speed, beat in flour mixture and 1 cup cream of coconut until smooth; save remainder for step 3. Spoon level 1/4 cup batter into each muffin-pan cup.
Bake in 350°F oven for 20 minutes, until wooden pick inserted in centers test clean. Remove cupcakes from pan; let cool on wire rack. In clean bowl, fold remaining cream of coconut into thawed topping. Use to frost cupcakes, 1 rounded tablespoon each. Top with coconut.
To toast coconut, spread on foil-lined baking sheet. Toast in 350°F oven, 8 to 10 minutes, stirring once.