Coconut cupcakes are from Vanilla Garlic:

3/4 cup of unsalted butter, room temp

1 1/4 cup sugar

3 eggs, room temp

1 cup of canned coconut milk

1 tsp vanilla

2 1/4 cup flour

1 tsp salt

1 tsp baking powder

1/2 cup sweetened desiccated coconut

coconut cream cheese frosting:

1/2 cup butter softened

8 oz cream cheese, softened

1/2 - 1 cup powdered sugar

1/4 cup sweetened desiccated coconut

preheat oven to 350 degrees. Cream the butter until light and fluffy. Add sugar and cream til 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 to ensure even mixing.

combine the flour, salt and baking powder in one bow. In another add 1 cup of well mixed 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 once just as the ingredients become incorporated; do not overbeat.

fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. bake 18-22 minutes.

Frosting:

cream butter and cream cheese together, about 3 minutes, scraping down bowl. Slowly add the powdered sugar, tasting as you go to desired sweetness ( I ended up adding 2 1/2 cups for a thicker frosting). Fold in coconut and frost cuppies. add more coconut to top if desired.