Coconut Cupcake

 1½ cups all-purpose flour 

1 teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon fine sea salt 

⅔ cup full-fat canned coconut milk, whisked to emulsify the solids and liquids 

1 teaspoon pure vanilla extract 

½ teaspoon coconut extract ½ cup (1 stick) unsalted butter, slightly softened 1 cup sugar 

2 large eggs 

Coconut Cream Cheese Frosting 

¾ cup sweetened shredded coconut shavings, for garnish 

Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the coconut milk with the vanilla and coconut extracts. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the coconut milk mixture, then the remaining flour mixture, beating until just blended after each addition. Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with coconut cream cheese frosting.

COCONUT CREAM CHEESE FROSTING MAKES 2 CUPS 

1 (8-ounce) package cream cheese, slightly softened 

½ cup (1 stick) unsalted butter, slightly softened 

⅛ teaspoon fine sea salt 3¾ cups confectioners’ sugar, sifted 

¾ teaspoon coconut extract 

¼ teaspoon pure vanilla extract 

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until incorporated. Increase the speed to medium, add the coconut and vanilla extracts, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.