Perfect Coconut Cupcakes

If you love coconut cake - you're welcome.  I have never in my life tasted a coconut cake (or cupcake) taste this good.  The coconut milk used in the cake batter is what makes this cake.  No artificial extracts or sweetened coconut, but pure, unadulterated coconut milk.  These cupcakes are so tender and moist that they are hard to stop eating.  The coconut flavor is definitely there but not obnoxious and off-putting.  Just a yummy flavor that all coconut cake lovers will enjoy.

Perfect Coconut Cupcakes
adapted from Good Things Catered

Ingredients:
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 c. sugar
1/3 c. butter, softened
2 large eggs
1 (13.5-ounce) can coconut milk
2 tsp vanilla extract

Your favorite vanilla buttercream or fluffy frosting
1/2 bag of shredded coconut

Directions:
-Preheat oven to 350 degrees.
-Coat cupcake pan with cooking spray with flour for baking or cupcake liners
-Combine flour, baking powder, and salt in a medium bowl.
-Place sugar and butter in mixer and mix until well blended (for about 5 minutes).
-Add eggs, 1 at a time, beating well after each addition to aid in cake tenderness.
-Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in vanilla.
-Pour batter into prepared pans.
-Sharply tap the pans once on countertop to remove air bubbles.
-Bake for 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
-When cupcakes are completely cool, frost with vanilla buttercream or fluffy frosting and roll tops in shredded coconut.