There are a lot of ingredients which made it a little expensive, but worth the steps. I am a chocolate girl myself but did enjoy these. The frosting recipe makes more than you would need to  generously frost the cupcakes. I but some in the freezer but it did not do very well. I could not just throw it out, but now I will:)  IF you have a crowd that likes coconut definitely give this recipe a try.

Barefoot Contessa Coconut Cupcakes

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup 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. Frost with cream cheese icing and sprinkle with the remaining coconut.
CREAM CHEESE ICING for Barefoot Contessa Coconut Cupcakes
for 18 to 20 large cupcakes
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

It is very important that the cream cheese and butter are at room temperature and that the confectioners’ sugar is sifted to ensure no lumps in the icing.
Barefoot Contessa Coconut Cupcakes