These are absolutely delicious! You may have already guessed they would be so judging by the fact that they use a total of 5 sticks of butter, but hey, they're not supposed to be healthy, right? If you are wondering how to toast coconut, simply lay out your coconut on a half sheet pan lined with parchment paper and put it in a low temperature oven (say around 250 degrees) for 5 minutes or so. But keep an eye on them, because depending on how hot your oven really is, they can toast very easily and you don't want to burn them. For the garnish, it says you can either sprinkle with coconut or dip the tops in coconut. I suggest dipping the tops in coconut because the coconut stays on more easily and you get more coconut per cupcake, which is always a plus. Anyways, it is a pretty simple recipe and doesn't take too much time, just make sure you wait long enough for your cupcakes to cool before frosting them or else the frosting will melt. You can even stick them in the fridge to speed things up if you'd like. Enjoy!
Make the cupcakes: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fixed with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl every so often. Add the vanilla extract and mix well. In a separate bowl, sift (I just whisked together) the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in half of the toasted coconut. Save the remaining for garnish.
Grease a muffin pan and line with paper liners. Fill each liner ¾ full with batter. Bake for 20-25 minutes, until the tops are brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes and then transfer to a rack to cool completely before frosting.
Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla extract. Add the confectioners' sugar and mix until smooth.
Frost the cooled cupcakes and sprinkle with the coconut or dip the frosted cupcakes in the coconut (what I would suggest).