Preheat oven to 350 degrees F. Grease and lightly flour or line with paper bake cups twelve 2-1/2-inch muffin cups or six 3-1/2-inch muffin cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, coconut extract, and vanilla. Beat about 2 minutes or until mixture is well mixed, scraping side of bowl frequently. Add eggs; beat until combined. Alternately add flour mixture and coconut milk to egg mixture, beating after each addition until combined. Fold in the shredded coconut.

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake until a toothpick inserted in centers comes out clean. Allow 18 to 20 minutes for 2-1/2-inch muffin cups or 22 to 24 minutes for 3-1/2-inch muffin cups. Cool cupcakes in muffin cups for 5 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.

Meanwhile, in a heavy small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Remove from heat; transfer to a 6-ounce custard cup or small bowl. Dip one edge of each dried mango or apricot piece into melted white chocolate mixture. Place fruit pieces on waxed paper; let stand until white chocolate is set.

In a small bowl, toss together the coconut chips, pecans, candied orange peel, and banana chips.

Frost cupcakes with Cream Cheese Frosting. Pile coconut chip mixture on the frosted cupcakes. Arrange dipped fruit pieces on cupcakes. Makes 12 small or 6 large cupcakes.

In a large bowl, combine 4 ounces cream cheese, softened, and 2 tablespoons butter, softened; beat with an electric mixer on medium to high speed until combined. Beat in 1/2 teaspoon vanilla. Gradually add 2-1/2 to 3 cups powdered sugar, beating until creamy and smooth.

Look for raw coconut chips in the produce section of a large supermarket or at a health food store. To toast raw coconut chips, preheat oven to 350 degrees F. Place coconut chips in an 882-inch baking pan. Bake for 8 to 10 minutes or until lightly brown, stirring once.

Prepare as directed through step 3. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in step 4.