Coconut is kinda springy, right? Well, if nothing else, coconut can be tasty. This is lighter than most cakes because I whipped the egg whites separately and folded them into the batter. I also used coconut, toasted coconut, coconut milk, and coconut extract – everything but the shell. I hope you like it at

Dry ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
Wet ingredients:
1 cup butter
1 1/2 cup sugar
1 1/2 teaspoons coconut extract
4 eggs, room temperature
1 cup coconut milk
Frosting:
3/4 cup butter
8 ounces cream cheese
3 tablespoons coconut milk
1 teaspoon elderflower syrup
1 teaspoon coconut extract
1/2 cup toasted coconut
5-6 cups powdered sugar

Heat oven to 350.

In bowl 1 add flour, baking powder, and salt.

In bowl 2 cream butter and sugar until smooth.

Add eggs one at a time until combined.

Add coconut extract and coconut milk; mix until combined.

Add bowl 1 into bowl 2 in three installments. Mix to combine.

Line mini muffin tray with cupcake liners.

Fill 3/4 full with batter.

Bake in oven for 16-20 minutes until a toothpick comes out clean.

Let cool for 30 minutes

Mix butter and cream cheese until smooth.

Add coconut, elderflower, and extract and mix.

Add powdered sugar 1 cup at a time until desired consistency.

Frost cupcakes, add toasted coconut.

Serve.