Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt, vanilla, and coconut extract on medium speed.

Pour the dry ingredients into the wet ingredients and mix until combined. Add the coconut milk, then mix until just combined, scraping down the sides and bottom of the bowl as needed.

Fill cupcake liners 2/3 of the way full. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean or with few crumbs attached. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator, and return bowl to mixer.

Switch whisk attachment out for paddle attachment, and beat cream cheese, lime juice, zest, vanilla and salt on high until smooth and creamy. Gradually mix in the powdered sugar, a half cup at a time, until combined.

Remove bowl from mixer and fold in the whipped cream with a spatula. Transfer frosting to a piping bag fitted with a large round tip, and pipe onto cupcakes.

Garnish each cupcake with a lime slice and toasted shredded coconut. Serve immediately, or store covered in the refrigerator.