Instructions
For the Cake:
Preheat oven to 350 degrees. Line muffin tin with 36 cupcake liners. To a medium bowl add the flour, baking powder, baking soda and salt; stir to combine. In a large mixing bowl beat butter and sugar until light and fluffy; scrap the sides. Add the egg yolks, one at a time making sure to beat them in well and the extracts. Gradually add the flour mixture to the butter mixture alternately with the coconut milk; fold in coconut
In a medium bowl, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter. Use an ice cream scoop and add one level scoop to 36 lined cupcake wells. Bake 18 minutes or until a wooden tooth pick inserted into the center comes out clean. Cool completely on a wire rack before frosting. Frost the cooled cupcakes, sprinkle on the toasted coconut.
For the Coconut Cream Frosting:
In a large mixing bowl; cream the butter until light and fluffy. Add the extract and sugar 1 cup at a time. Add the coconut milk one tablespoon at a time. Whip until light and fluffy (about 3 minutes).
