Coconut Cupcakes With Coconut Cream Cheese Frosting

First make the cupcakes:

1. Preheat the oven:

   Set your oven to 350°F.
2. Beat butter and sugar:

   Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.
3. Beat in the eggs, one at a time:

   Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.
4. Combine the dry ingredients:

   Whisk together the flour, salt, and baking powder in a bowl.
5. Combine the coconut milk and vanilla:

   In a separate bowl, stir together 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla.
6. Combine the dry and ingredients:

   Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture.

   Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not over-mix!

   Fold in the sweetened desiccated coconut.
7. Fill the cupcake liners:

   Place cupcake liner papers into muffin tins. Scoop the batter into the cupcake papers about one half to three-quarters of the way full.
8. Bake:

   Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking.

   Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

   Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

   While the cupcakes are cooling, make the cream cheese frosting:
9. Beat the cream cheese and butter:

   Beat the cream cheese for a minute. Then, add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.
10. Add the powdered sugar:

    Slowly, add the powdered sugar, tasting as you go. Add more sugar until you have reached the desired sweetness.
11. Add the coconut, and spread onto cupcakes:

    Fold in the coconut. Spread onto the cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.