Preparation Steps

• Preheat oven to 350°F (177°C). Line cupcake pans with liners.
• Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
• Using a mixer, cream granulated sugar into melted butter until fluffy, about 1-2 minutes. Beat in eggs one at a time, then stir in vanilla extract.
• Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the flour mixture. Stir gently until just combined, scraping the bowl as needed.
• Fold in the shredded sweetened coconut.
• Spoon batter into cupcake liners and bake for 12-18 minutes or until a toothpick comes out clean. Cool completely before frosting.
• For frosting, beat softened butter until smooth. Gradually add powdered sugar until mixture is crumbly. Beat in salt, coconut extract, and vanilla extract. Add coconut milk one tablespoon at a time until desired consistency is reached.
• Frost cupcakes and sprinkle with additional shredded coconut for garnish.