• Preheat oven to 350°F and line a 12 cup muffin pan with paper liners or grease them extremely well with nonstick cooking spray.
• With a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This will take 3-4 minutes.
• Beat in the eggs, one at a time. Followed by the vanilla extract and coconut extract.
• Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until combined and still crumbly.
• Add the buttermilk and beat on low until combined. Scrape the bottom and sides of the bowl. Increase the speed to medium and beat the batter for 30 seconds.
• Fold in the coconut flakes.
• Using a large scoop or scant ¼ cupful, fill the paper liners ¾th full. This recipe makes exactly 12 cupcakes.
• Bake cupcakes in preheated oven on center rack for 20-25 minutes or until a toothpick inserted in center comes out clean.
• Cool the cupcakes in the pan for 2-3 minutes then remove to wire rack and cool completely. While the cupcakes are cooling, prepare the cream cheese frosting.

How to Make Cream Cheese Frosting

• In the bowl of a stand mixer with the paddle attachment, cream together the softened cream cheese and butter until smooth and creamy.
• Add in the vanilla extract and half of the powdered sugar and beat well.
• Add the remaining powdered sugar and milk, beat until well incorporated and scraping sides of bowl as needed.
• Now increase the speed on the mixer and beat for about a minute until the frosting is creamy and fluffy.
• Using a medium scoop or 2 tablespoons, scoop heaping dollops of frosting and place on top of cooled cupcakes.
• Then take each cupcake and place it frosting side down in a bowl of coconut flakes. Gently rock it back and forth so the coconut adheres to the frosting.
• Let the cupcakes rest for about an hour so the frosting has time to set before serving or storing.