Makes about 24 large cupcakes.
3/4 lb. unsalted butter, at room temperature
2 cups granulated sugar
5 extra-large eggs, at room temperature
1-1/2 tsps. pure vanilla extract
1-1/2 tsps. pure almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 ozs. sweetened, shredded coconut, divided
Cream Cheese Icing (recipe follows)
1. Preheat oven to 325 degrees.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes
3. With the mixer running on low, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately, add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
5. Fold in 7 ounces of the coconut.
6. Line muffin pans with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean.
7. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
Cream Cheese Icing
1 lb. cream cheese, at room temperature
3/4 lb. unsalted butter, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1-1/2 lbs. confectioners’ sugar, sifted
1. In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts.
2. Add the confectioners’ sugar and mix until smooth