Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
In a separate bowl sift the coconut flour and baking powder.
In a separate bowl add the vinegar to the milk.
With the mixer on medium/low add the flour mixture and the milk mixture alternatively in 2 rounds. Whisk until everything is just combined (not over mixed).
Place 5 cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 17-20 minutes.
Remove from the oven.
After 5 minutes remove from cakes from the tray and allow to cool.
Once cool, remove the wrappers and dip into the melted chocolate, covering the whole cake.
Roll in desiccated coconut and refrigerate.
Once the chocolate has set, cut the cakes in half and spread with whipped coconut cream.
Return to the fridge until ready to eat.