KEY LIME COCONUT CUPCAKES
Adapted from Coconut Cupcakes By Ina Garten, as seen on Barefoot Contessa

¾ lb (3 sticks) unsalted butter, room temperature
2 c sugar
5 large eggs
2 tsp vanilla extract
1 Tbsp. key lime zest
1 1/2 Tbsp. key lime juice
3 c flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 c light coconut milk
1 c sweetened shredded coconut

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

Add the vanilla, key lime zest, and key lime juice and mix well.In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined.

Fold in coconut. Line a muffin pan with paper liners. Fill each liner 3/4 full with batter.
Bake for 22 to 28 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.

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 confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut and colored sanding sugar if you choose. . Dig in.