Cream cheese frosting isn’t only for carrot cake recipes. You can use it on coconut cupcakes, too, like with this Coconut Cupcake With Cream Cheese Frosting!
Preheat oven to 350 degrees F and line cupcake pans with paper liner. Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment cream together butter and sugar until light and fluffy, about 5-10 minutes.
Beat in eggs, and then the yolks.
Add in half of the dry ingredients and mix 1 minute; slowly add in coconut milk and then remaining dry ingredients; mix until on low speed until just combined.
Stir in the lime zest and lime juice.
Spoon or pipe batter into cupcake pan.
Bake in the oven until the cakes spring back when touched and is lightly golden, about 25 minutes. Invert onto a rack and cool completely before icing.
Combine all the ingredients, except shredded coconut, in the bowl of an electric mixer; using the paddle attachment; beat until smooth and creamy, about 2 minutes. Spread on cupcake using an offset spatula and sprinkle about 1 tablespoon of flaked coconut onto each cupcake.