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MUFFINS:
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Preheat the oven to 325 degrees F.
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In a medium bowl, sift the flour, baking soda and salt and set aside.
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In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
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On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
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Gently fold in the coconut.
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Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
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Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
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Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
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Remove the cupcakes to a rack and allow to cool completely.
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FROSTING.
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Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
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Add the butter and continue mixing on medium speed until smooth.
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Scrape down the bowl again.
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Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
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Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
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Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
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coconut.
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The cupcakes will keep for about 3 days.
