View source for Desserts/coconut cupcakes

Makes: 14-16 cupcakes

Active Time: 20 minutes

Total Time: 50 minutes

From: The Power of Poppy Pendle by Natasha Lowe

=Ingredients=

== cupcakes ==
1 1/3 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 stick butter, softened

3/4 cup sugar

2 eggs

1 tsp. vanilla

3/4 cup unsweetened coconut milk

1 shredded sweetened coconut

== frosting ==
1/2 cup shredded sweetened coconut

1 stick butter, softened

1 1/4 cup powdered sugar

tsp. vanilla

2 Tbsp. coconut milk, or more, to mix

=Directions=
== Step 1 ==
Preheat oven to 325.

== Step 2 ==
In a medium bowl, sift together the flour, baking powder, baking soda and salt.

== Step 3 ==
Cream butter and sugar.

== Step 4 ==
Add the eggs, one at a time, mixing in well, then add the vanilla.

== Step 5 ==
Take turns adding the flour mixing and some of the coconut milk until they have both been used up.  Gently stir in the shredded coconut.

== Step 6 ==
Line 14-16 muffin bowls with liner and fill 1/2 - 2/3 full.  Bake 20 to 22 minutes until very lightly golden and spongy.  Cool on the rack and the frost with frosting (directions to follow).

== Step 7 ==
Preheat oven to 350.

== Step 8 ==
Put the shredded coconut on a baking tray and bake until lightly golden.  Remove from oven and let cool.

== Step 9 ==
Cream the butter and powdered sugar.  Mix in the vanilla extract and coconut milk, adding coconut milk until a creamy texture is reached.

== Step 10 ==
Swirl on top of cooled cupcakes.

== Step 11 ==
Sprinkle toasted coconut flakes on top.

== Step 12 ==
Store remaining cupcakes in airtight container at room temperature.