Directions

• Step 1
  Preheat oven to 350°F.
• Step 2
  In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
• Step 3
  In a separate bowl, whisk together oil, coconut extract, vinegar, and water until smooth. Gently stir wet ingredients into flour mixture, stirring until there are no large lumps. Fold in ¾ cup sweetened shredded coconut. Pour batter into paper-lined cupcake pans until ¾ full.
• Step 4
  Bake 20–22 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
• Step 5
  To make the frosting, add cream the cream cheese and margarine to a large bowl. Mix on medium speed until smooth. Blend in coconut cream and vanilla extract. Gradually add powdered sugar, continuing to beat at medium speed until smooth. Stir in ¼ cup shredded coconut.
• Step 6
  Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
• Step 7
  Once cupcakes have cooled, frost and sprinkle with remaining ¼ cup coconut. Store in the refrigerator in an airtight container.