Coconut Cupcakes

¾ lb unsalted room temperature butter

2 c sugar

5 large eggs, room temperature

1 ½ tsp vanilla extract

1 ½ tsp almond extract

3 c flour

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut (divided)

Frosting:

1 lb room temperature cream cheese

¾ lb unsalted room temperature butter

1 tsp vanilla extract

½ tsp almond extract

1 ½ lb confectioners’ sugar, sifted

Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time. Add vanilla and almond extracts. Separately, sift together flour, baking powder, baking soda, and salt. Add ½ dry ingredients, then buttermilk, then ½ dry ingredients. Mix until just combined. Fold in 7 ounces of coconut.

Fill muffin pan with paper liners, filling the batter to the top. Bake 25 to 35 minutes until tops are brown. Allow to cool in pan for 15 minutes, then cool completely on wire rack.

Frost cupcakes and sprinkle with remaining coconut.