Coconut Cupcakes with Coconut Cream Cheese Frosting

Cake:

3/4 cup of unsalted butter, room temperature 1 ¼ cup of sugar 3 eggs, room temperature 1 cup canned coconut milk 1 teaspoon vanilla extract 2 ¼ cups flour 1 teaspoon salt 1 teaspoon baking powder 1/2 cup sweetened desiccated coconut

Frosting:

1/2 cup butter (1 stick), room temperature 8 ounces cream cheese (1 package), room temperature 1/2 - 1 cup powdered sugar 1/4 cup sweetened desiccated coconut Extra sweetened coconut

Cake:

Preheat the oven to 350°.  Cream the butter until light and fluffy.  Add sugar and cream until light and fluffy again, scraping down the sides halfway through to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing.  Be sure to scrape down the sides after each egg for even mixing.  Combine the flour, salt, and baking powder in one bowl.  In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla.  Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients.  Continue alternating with the wet and dry mixtures, ending with the dry.  Stop mixing as the ingredients are incorporated; do not overbeat. Fold in the coconut.  Scoop into cupcake papers about one half to three-quarters of the way full.  Bake for 18 - 22 minutes, rotating the pan after the first 15 to ensure even baking.  Be sure to check with a toothpick to see if the cupcakes are done.  Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frosting:

Cream the butter and cream cheese together, about 3 minutes.  Scrape 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 extra shredded coconut and serve.