I’ve made this as a 2 tier cake or cupcakes interchangeably. I take a short cut using a boxed cake mix in this one, you can substitute your favorite yellow or white cake recipe for the box- but make sure you add almond extract and the shredded coconut to the batter.
Cupcakes
-1 white or yellow boxed cake mix
-ingredients needed according to box- usually some combination of water, oil and eggs
-1 tsp almond extract
-1 cup shredded coconut
For the frosting:
-1 pound cream cheese at room temperature
-2 sticks butter at room temperature
-1 teaspoon vanilla extract
-1 teaspoon almond extract
-3 1/2 cups powdered sugar
-1 cup shredded coconut
Mix cake according to package directions, adding the almond extract with the wet ingredients. Stir in shredded coconut. Bake according to package directions.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, 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 and almond extracts. Add the powdered sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
