Ingredients
1-1/2 cups butter, softened2 cups sugar5 large eggs, room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 tablespoon lemon juice1 cup 2% milk1-1/4 cups sweetened shredded coconutCREAM CHEESE FROSTING:1 package (8 ounces) cream cheese, softened3/4 cup butter, softened1 teaspoon vanilla extract2-3/4 cups confectioners’ sugarAdditional coconut, toasted
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese, butter and extract until smooth. Gradually beat in confectioners’ sugar. Frost cupcakes; sprinkle with toasted coconut.
