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1
Pre-heat oven to 325
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2
Seperate the yokes from the egg whites into seperate bowl and allow to sit for 30-60 minutes at room temperature.
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3
In a large mixing bowl, beat the sugar, butter and oil until it is light and fluffy.
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4
Add the yokes, one at a time, making sure they are blended well before adding another.
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5
Beat in the almond, vanilla and coconut extracts.
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6
In a seperate mixing bowl, sift together the cake flour, baking powder, baking soda and salt several times.
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7
Slowly add the flour mixture to the wet ingredients 1/2 cup at a time, making sure the dry ingredients are blended well before the next addtion.
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8
Stir in the coconut
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9
Add the cream of tartar to the egg white and with hand held beaters or a whisk, whisk until stiff firm peaks form.
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10
Place the egg whites in the center of the batter and fold into the the batter until they are fully blended.
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11
Scoop batter into cupcake liners and fill about 2/3
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12
Bake for 18-22 minutes or until a knife inserted comes out mostly clean.
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13
In a mixing bowl with the paddle attachment beat the cream cheese and butter until smooth.
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14
Add the confectioner's sugar and extract and beat until smooth.
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15
Pipe and frost
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16
Top with shredded coconut
