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Preheat oven to 350 degrees.
Put cake mix, coconut milk, water and eggs into a large mixing bowl.
Mix well and fill cupcake pan.
Bake for 20 minutes. Cool cupcakes.
In a sauce pan heat coconut milk (do not boil).
Mix sugar, salt, and cornstarch with water; stir into hot coconut milk.
Cook, stirring constantly, until mixture thickens (cook over low heat to avoid curdling).
Stir in vanilla and cool.
Soften gelatin in ⅓ cup coconut milk; dissolve over hot water.
Whip cream; fold in gelatin mixture and sugar.
Use cone method to create cavity for filling in cakes.
Fill cavity with about a tablespoon of filling.
Put cake cap back on.
Chill for 30 minutes to set filling.
Top with generous dollop of whipped cream frosting.
Top with shredded coconut.