Preheat the oven to 180°/160°fan/350°F/gas 4 and line a muffin tin with 12 lime green paper cases.
In a large bowl beat together the Stork, sugar, eggs, self-raising flour, coconut, milk, and the zest and juice of one lime until evenly combined. Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch. Transfer to a wire rack and allow to cool completely.
For the nests, combine the cornflakes and coconut in a bowl, add the melted white chocolate and stir well. Spoon the mixture onto each cupcake and fill with the jelly beans. Top with the toasted coconut and sprinkle with lime zest to serve.