Coconut Cupcakes

Preheat the oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.

In a large mixing bowl cream the butter and sugar until pale and smooth, which should take about 3 to 5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition and adding the vanilla and almond extract (if using) at the end.

Sift the flour, baking powder, and salt into a small bowl. Add one-third of the flour mixture to the creamed mixture and beat well. Pour in a third of the coconut milk and beat again. Repeat these steps until all the flour and milk have been added. Fold in the desiccated coconut using a metal spoon.

Carefully spoon the mixture into the cups, filling them about two thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes it should come out clean.

Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, top the cupcakes with pink tinted vanilla buttercream frosting and sprinkle a few toasted coconut flatkes over each one.