Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. To avoid cupcakes sticking on top of pans if they overflow slightly, spray the tops of pans with cooking spray.

In a food processor, blend sugar and butter until very creamy, scraping down sides as needed, 1 to 2 minutes. Add the two whole eggs and the two yolks one at a time, pulsing after each addition. Add the milk, water and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients in 3 batches to the wet, pulsing and then scraping batter off the sides of processor when needed. Process until very smooth with a consistency like pancake batter.

Evenly pour the batter into prepared cupcake tins, filling them 3/4 full. Bake until the cakes are just firm and spring back when gently pushed and the tops are golden, 18 to 25 minutes. Cool slightly in tin and turn out of tin when cool enough to handle. Cool cupcakes completely before glazing.

To make glaze: Put the sugar in a stand mixer with a paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. Raise the speed to high and beat for 2 minutes until completely smooth and glossy. Add food coloring.

Place coconut in a large plastic baggie. Add food coloring and close bag. Mix around coconut, shaking bag, until all the green is distributed.

To assemble, place cooled cupcakes on a cooling rack and dip each cupcake top in glaze. Set back down on tray and let dry for a few minutes. Then using a knife, spread a second layer of glaze (warning: this process can get messy!) onto each cupcake. While the second layer is still glossy, add malted candy eggs to the middle of the cupcake top. Then carefully sprinkle coconut around eggs.