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1
Preheat oven to 350.
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2
Fill cupcake tin with liners and set aside.
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3
In a medium skillet over medium heat, add 1/2 cup of coconut.
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4
(Or more if you like) Continuously stir to allow the heat to dry out the coconut and begin to brown.
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5
This can take about 5-10 minutes.
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6
Also, keep in mind that if you are using sweetened coconut it tends to brown faster so keep a close eye on the browning process.
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7
Once brown, set aside to cool.
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8
Mix first five ingredients until well incorporated.
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9
Gently stir in 1 cup of coconut and 3/4 cup of pecans reserving the rest for the topping.
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10
Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full.
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11
Bake at 350 for 15-18 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
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12
Remove from oven once done and allow to cool completely before frosting.
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13
For the cream cheese frosting- In a stand mixer (or a regular hand held mixer will do fine) beat the cream cheese and butter until well combined and smooth.
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14
Add the sifted powdered sugar one cup at a time until all the sugar is incorporated.
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15
Add in the almond and vanilla extracts until smooth and creamy.
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16
Frost cupcakes once cooled or pipe on frosting using a piping bag and tip.
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17
Top the cupcakes with remaining chopped pecans and toasted coconut and enjoy!
