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1
Preheat oven to 350
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2
Pour the coconut on a parchment lined sheet tray and place in oven until golden brown (7-10 minutes.)
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3
Stir the coconut milk and pour into a one cup liquid measure with the apple cider vinegar, and set aside.
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4
In the bowl of a mixer, sift together the dry ingredients.
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5
Add the sugar and toasted coconut, and mix together.
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6
To the coconut milk add the oil, vanilla, and coconut extract and pour into the bowl of the mixer
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7
Mix until incorporated, but do not over mix.
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8
Pour cupcake batter 3/4 of the way up in a lined cupcake tin.
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9
Bake for 15-20 minutes, or until a toothpick comes out clean.
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10
Let the cupcakes cool before frosting
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11
For the frosting: Put the butter and the cream cheese in the bowl of a mixer and mix with a paddle attachment on medium for 1 minute.
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12
Add 2 cups of sifted confectioners sugar and 2 tablespoons of coconut milk and mix on high until incorporated.
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13
Add the remaining 2 cups of sifted confectioners sugar and mix on high, adding the coconut milk 1 tablespoon at a time until you reach the desired creamy whipped texture. * Note the more air incorporated into the frosting the lighter and more airy it is, so don't be afraid to whip it. Whip it good.
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14
Decorate cooled cupcakes and serve.
