• Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners, set aside.
• In a medium bowl, combine flour, baking powder, salt and whisk until well combined, set aside.
  
• In a stand mixer, beat together butter and sugar on medium speed for 3 minutes.
  
• Beat in the eggs one at a time, then add in vanilla extract and half of the dry mixture at low speed.
  
• Pour in the coconut milk and beat until combined, then add the remaining dry ingredients and mix.
  
• Using a spatula, gently fold in desiccated coconut. Next, scoop out the batter into the cupcake pan and fill about ¾ full, then bake for 20-25 minutes or until the center is cooked. (Check by inserting a toothpick and if it comes out clean, it’s done.)
  
• Allow the cupcakes to cool for 10 minutes in the cupcake pan, then transfer to a wire rack to cool completely before adding your desired frosting.
  
• Garnish the cupcakes with toasted coconut and serve.
  

Cream Cheese Frosting

• Beat the cream cheese & butter well.
  
• Add powdered sugar and beat again.
• Add vanilla and beat until fluffy.