Lemon cupcakes with citrus syrup

Cupcakes

• 60 g white sugar
• 1 lemon, zest only, no white pith
• 130 g butter
• 2 eggs
• 1 egg yolk
• 170 g self-raising flour
• 180 g coconut milk
• 1000 g water

Citrus dessert syrup

• 170 g white sugar
• 15 g water
• 60 g lemon juice (approx. 2 lemons)
• desiccated coconut, toasted or untoasted, for garnishing