Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C).
Step 2: Prepare the Cupcake Pan. Line a cupcake pan with paper liners.
Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the cake flour, baking powder, and salt.
Step 4: Cream the Butter and Sugar. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
Step 5: Add the Eggs and Extracts. Add the large egg, egg whites, coconut extract, and vanilla extract to the butter mixture and beat until fully combined.
Step 6: Incorporate the Dry Ingredients and Coconut Milk. Gradually add the dry ingredients to the wet mixture, alternating with the canned coconut milk.
Step 7: Fold in the Shredded Coconut. Gently fold in the shredded unsweetened coconut.
Step 8: Fill the Cupcake Liners. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 9: Bake the Cupcakes. Place the cupcake pan in the preheated oven and bake for 18-20 minutes.
Step 10: Cool the Cupcakes. Let them cool in the pan for about 5 minutes before transferring to a wire rack.
Step 11: Make the Coconut Buttercream Frosting. In a mixing bowl, combine the room temperature butter with powdered sugar, coconut extract, and coconut milk.
Step 12: Frost the Cupcakes. Once the cupcakes are completely cool, frost each cupcake with the coconut buttercream.
Step 13: Top with Shredded Coconut. Sprinkle some additional shredded coconut on top of the frosted cupcakes.
