• Servings: 20 cupcakes
• For cake: 3/4 lb. uncalled butter at room temp
• 2c sugar
• 5 star large eggs, room temp
• 1 1/2 t van extract
• 1 1/2 t almond extract
• 3 c all purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 c buttermilk
• 14 oz sweetened shredded coconut
• Frosting 1lb cream cheese
• 3/4 lb unsealed butter
• 1t vanilla
• 1/2 t almond
• 1 1/2 lbs confectioner's sugar (no lumps please)

1. Preheat 325
2. Cream butter and sugar together until fluffy
3. Add eggs 1 at a time
4. Add extracts and mix well
5. Mix dry in a bowl
6. Alternate dry and buttermilk to egg mix, begin and end with dry, combine, no over mix
7. Fold in 7 oz coconut
8. Line muffin pan with paper liners, fill to top, 25-35 til top brown and toothpick clean, cool in pan for 15, on rack till completely cool and then frost with icing and sprinkle with coconut
10. Icing blend cream cheese, butter and extracts, then sugar until smooth v v rich

A friend gave me this recipe for a finale to my son's birthday dinner