Coconut Cupcakes
Makes about 18 cupcakes

3/4 pound unsalted butter, room temp
2 cups sugar
5 eggs, room temp
1.5 teaspoons vanilla extract
1.5 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 oz. sweet, shredded coconut

1 pound cream cheese, room temp
3/4 pound unsalted butter, room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1.5 pounds confectioners' sifted sugar

1. Preheat oven to 325F.

2. In a stand mixer with a paddle attachment, cream the sugar and butter together until light and fluffy, about 5 minutes. Add the eggs one at a time, then add the extracts and mix well. You can do this with an electric mixer, but you may need to do it in batches.

3. In a separate bowl, sift the flower, baking powder, baking soda and salt. Add half of the dry ingredients and half the buttermilk to the batter and mix until just combined. Then mix in the second half of the ingredients and buttermilk. Fold in half the shredded coconut.

4. Line a muffin pan with cupcake liners and fill each cup to the top with the batter. Bake for 25-35 minutes until the tops are brown and a toothpick comes out clean. Cool in the pan for 15 minutes and then remove and cool cupcakes on a baking rack. Cool completely.

5. To make frosting, combine cream cheese, butter and extracts in a stand mixer until combined. Add the sugar and mix until smooth. Again, you can do this with an electric mixer, but you will need to do it in batches.

6. Frost cupcakes and top with remaining coconut. Cupcakes can be made a day ahead, wrap tightly with saran. Frosting can be made ahead, but bring back to room temp before frosting.