Martha Stewart Coconut Cupcakes

1 3/4 cup of flour
2 tea of baking powder
1/2 tea of salt
1/2 cup of packed sweetened shredded coconut + extra to top frosting
1 1/2 sticks of unsalted soft butter
1 1/3 cup of sugar
2 large eggs
2 large egg whites
1 1/2 tea of vanilla
3/4 cup of unsweetened coconut milk
Classic White Frosting

Pre-heat oven to 350 degrees. Line two muffin tins with paper liners. Whisk the flour, baking powder and shredded coconut in a large bowl, set aside. Cream the butter and sugar with a mixer until light and fluff. Add eggs 1 at a time beating after each one. On low add wet ingredients, egg whites, vanilla and coconut milk alternating with dry ingredients. Fill muffin cups 2/3 full. Bake cupcakes until testers come out clean, 18- 20 minutes. Let cool on wire racks. Spread frosting on cooled cupcakes and sprinkle extra coconut on top. The recipe and photo were sent to me by my daughter Amy. These are LOVED by her coworkers as is but you can use a homemade frosting.