Coconut Cupcakes with Coconut Cream Cheese Frosting

Directions

Preheat the oven to 350 degrees F.

Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.

Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.

Whisk together the flour, salt, and baking powder in a bowl.

Stir together 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla in a separate bowl.

Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not over-mix! Fold in the sweetened desiccated coconut.

Place cupcake liner papers into muffin tins. Scoop the batter into the cupcake papers about one half to three-quarters of the way full.

Bake at 350 degrees F for 18-22 minutes, rotating the pan after the first 15 minutes to ensure even baking. Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Beat the cream cheese for a minute. Then add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.

Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.

Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.