Coconut Almond Pound Cake cuppies (from odense.com)

1 7oz box almond paste, grated
1 cup sugar
1/2 cup butter at room temp
6 large eggs
1/2 teaspoon coconut extract
1 1/2 cups AP flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coconut milk
1 cup sweetened, shredded coconut flakes

Preheat oven to 325 degrees, prep cupcake pans. Beat grated almond paste and sugar on low speed until combined into small cumbs. Add butter and beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.
In a medium sized bowl whisk together flour, baking powder and salt. Add coconut flakes and mix until combined.
Add coconut milk and flour to almond paste mixture. Mix on low speed until just combined. Fill muffin cups 2/3 full. Bake for approx 18-22 minutes or until toothpick comes out clean.

Chocolate Ganache frosting:

12 oz chocolate chips (I used a mixture of milk, dark and semi-sweet)
1/2 cup heavy cream

Melt over double boiler until chips are melted.

Amaretto Buttercream:

1 stick softened butter
1/4 tsp salt
2 3/4 cups sifted powdered sugar
1 tsp vanilla extract
1 tsp almond extract
3 Tbs heavy cream
2 Tbs Amaretto

Cream together butter and salt, add half of sugar and cream, blend some more. Scrape down bowl and then add the rest of the sugar and extracts. Cream together the add Amaretto. beat 2 -3 minutes more until light and fluffy.