• 5  tablespoons  unsalted butter, softened
• 1  cup  sugar
• 1  teaspoon  coconut extract
• 2    large eggs
• 1 1/4  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1/2  cup  coconut milk
• 1/2  cup  sweetened flaked coconut
• 1/2  cup  chopped pecans
• 1    recipe Coconut-Cream Icing (Recipe follows.)

•     lightly toasted sweetened flaked coconut

• 1  cup  heavy cream
• 2  tablespoons  sugar
• 1/4  teaspoon  coconut extract

1.

Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.

2.

In a mixing bowl, beat butter, sugar, and coconut extract at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.

In another bowl, sift together flour, baking powder, and salt.

4.

Add dry ingredients alternately with coconut milk to butter mixture. Beat at lowest speed with an electric mixer, being careful not to overmix. Fold in coconut and pecans.

5.

Divide batter evenly among prepared muffin cups.

6.

Bake for 18 to 20 minutes, or until a tester inserted near center comes out clean.

7.

Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with Coconut-Cream Icing.

8.

Garnish with toasted coconut.

9.

Coconut-Cream Icing: In a mixing bowl, beat all ingredients at medium speed with an electric mixer until medium stiff peaks form.