Coconut Cupcakes

1. Preheat your oven to 350º F. Prepare a cupcake pan with muffin liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a small bowl whisk together the vegetable oil, egg, coconut milk, and coconut water.
4. Pour the wet mixture into the dry mixture and use a handheld mixer to mix them just until combined. Add in the shredded coconut and mix a few seconds more.
5. Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.
6. Bake for 19-21 minutes until a toothpick inserted in the center comes out clean.
7. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Coconut Buttercream

1. Cream together the butter on medium speed for 2-3 minutes until smooth.
2. Sift in the powdered sugar and mix on low just until combined.
3. Scrape down the sides of the bowl, add in coconut milk and mix a few seconds more.

Assembly

1. Scoop the coconut buttercream into a pastry bag fitted with a large piping tip like Ateco 807.
2. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving towards the center. Then use an offset spatula to smooth the frosting out.
3. Top with coconut until the frosting is fully covered. Repeat with all remaining cupcakes. Enjoy!