Instructions:

1. Preheat oven to 325ºF and apply non-stick spray to of a 24-cup muffin pan or line with paper cups.
2. Using a stand mixer with a paddle attachment, mix on high speed until light and fluffy (about 5 mins):
• ³/₄ lb butter, unsalted , room temperature
• 2 cup granulated sugar
3. Mix in one at a time and beating for 30 seconds each:
• 5 eggs, extra-large
4. Add in:
• 1 ¹/₂ tsp vanilla extract
• 1 ¹/₂ tsp almond extract
5. In a medium-sized bowl sift together:
• 3 cup all-purpose flour
• 1 tsp baking powder
• ¹/₂ tsp baking soda
• ¹/₂ tsp kosher salt
6. Mix half of the flour mixture to the butter mixture.
7. Mix in the butter mixture:
• ¹/₂ cup buttermilk
8. Mix in the remaining half of the flour mixture.
9. Stir in until just combined:
• ¹/₂ cup buttermilk
10. Fold in:
• 7 oz coconut, sweetened , shredded
11. Fill each muffin cup up to the top with batter.
12. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
13. Remove from oven and allow to cool in pan for 15 minutes.
14. Remove cupcakes from the pan and allow to cool on a cooling rack.
15. To make the frosting, use a stand mixer with paddle attachment mix on low speed until smooth:
• 1 lb cream cheese , room temperature
• ³/₄ lb butter, unsalted , room temperature
• 1 tsp vanilla extract
• ¹/₂ tsp almond extract
• 1 ¹/₂ lb powdered sugar , sifted
16. Frost cupcakes and top with:
• 7 oz coconut, sweetened , shredded