2 ¾ cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
¾ cup shortening
1 ⅔ cups sugar
5 egg whites
1 tsp. almond extract
1 ¼ cups milk
¾ cup finely chopped pecans
⅔ cup canned sweetened condensed milk (not evaporated)
¼ cup canned coconut milk (not cream of coconut)
1 pint (2 cups) heavy whipping cream
1 teaspoon real vanilla
1 cup flaked coconut
½ cup chopped pecans
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, spray muffin cups with baking spray with flour.
In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in almond extract.
On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool 10 minutes longer.
Poke tops of cupcakes every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Place cupcakes in dessert cups. In small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side. Cover; refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed.
In medium deep bowl, beat whipping cream and 1 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Frost each cupcake with about 2 heaping tablespoons whipped cream; sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans.