Double Coconut Fluffy Cupcakes

My friend's anniversary was this past weekend and a couple weeks ago we had a conversation about how she loves coconut cake and never got to have it for her birthdays growing up. So when we had them over for dinner, I decided to suprise her.

I didn't want to bake a whole cake, as she was most likely one of only three people having a piece so I made cupcakes. That way I can bring them into work on Monday, too! These cupcakes turned out soooo moist I ate FOUR that night. I'm so bad...

Double Coconut Cupcakes

Ingredients:
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 c. sugar
1/3 c. butter, softened
2 large eggs
1 (13.5-ounce) can coconut milk
2 tsp vanilla extract

Whipped vanilla frosting
1/2 bag of shredded coconut

Directions:
-Preheat oven to 350 degrees.
-Coat cupcake pan with cooking spray with flour for baking
-Combine flour, baking powder, and salt in a medium bowl.
-Place sugar and butter in mixer and mix until well blended (for about 5 minutes).
-Add eggs, 1 at a time, beating well after each addition.
-Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in vanilla.
-Pour batter into prepared pans.
-Sharply tap the pans once on countertop to remove air bubbles.
-Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

-When cupcakes are completely cool, frost with whippedvanilla frosting and roll tops in shredded coconut.

Eat lots!