Light and fluffy coconut cupcakes made with coconut milk and coconut flakes, topped with velvety smooth cream cheese frosting and more coconut flakes.
Preheat oven to 350°F/180°C. Line a muffin pan with cupcake liners. Set aside.
Divide batter evenly between liners, filling them about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove and allow to cool completely on a wire rack.
Store the cupcakes in the fridge but serve at room temperature (remove from the fridge 30 minutes before serving). Cupcakes are best the same day they are made. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw on the counter or overnight in the fridge.
*Pay attention to the quantities the frosting yields and adjust the recipe according to your number of cupcakes.
**You can toast the shredded coconut to enhance the flavor. To do this, place the coconut flaked in an even layer in a pan and heat on medium heat, stirring frequently. You'll know they're ready after a few minutes when the coconut flakes appear toasty brown. Allow them to cool completely before garnishing the cupcakes.