CUPCAKES

1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with cupcake liners. Set aside.
2. Whisk together the cake flour, baking powder and salt in a medium bowl and set aside.
3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and creamy, about 30 seconds. Add the granulated sugar and mix on medium speed until the mixture is light and creamy, about 2 minutes. Mix in the coconut and vanilla extracts. Add the eggs, one at a time, mixing well after each addition. Turn mixer to low, and add the dry ingredients alternately with the coconut milk, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl after each addition, and don’t over mix the dry ingredients. Fold in the coconut.
4. Using a large cookie scoop, fill the cupcake liners, no more than 3/4 full. Bake for about 20 minutes or until a toothpick inserted in one comes out clean. Transfer the cupcakes to a wire rack to cool.
5. Cool completely before frosting.

FROSTING

1. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium speed until it’s creamy with no lumps. Add the butter and mix on medium speed until the mixture is creamy and light, about 1 minute. Mix in the vanilla and coconut extracts and the coconut milk. Add the powdered sugar on low speed, one cup at a time, until the sugar is incorporated. The frosting should be a smooth and creamy and the perfect consistency for piping. Add a little more powdered sugar if needed for the perfect consistency.
2. Transfer the frosting (one half at a time) to a piping bag fitted with a decorating tip. Frost the cupcakes, and sprinkle additional coconut on top of each one as soon as you frost them.
3. Store cupcakes in an airtight container for up to 2 days for best freshness.