2 1/2 cups all purpose flour
1/4 cup corn starch
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1 cup butter (at room temperature)
4 eggs, carefully separated into 4 egg yolks and 4 egg whites
1 1/2 teaspoons vanilla*
1 cup coconut milk
3/4 cup sweetened shredded coconut
1 1/2 teaspoons grated lemon rind
Directions:
Sift together flour, corn starch, baking powder, and salt. In another bowl, add the sugar and butter together until soft, creamy and light. Beat in the 4 egg yolks, one at a time. Add vanilla and coconut milk.
Mix the liquid and the dry ingredients together, stirring the batter until smooth. Add coconut and lemon rind.
Whip the egg whites until stiff, but not dry, and fold them lightly into the batter.
Bake in greased or papered muffin tins for 18-22 minutes or until lightly browned. Check with a toothpick to be sure it comes out clean and is done. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Cool and frost with Coconut Cream Cheese Frosting
* You can also use half vanilla extract and half almond extract.
Coconut Cream Cheese Frosting
1/2 cup butter (at room temperature)
1 package (8 oz) of cream cheese
3/4 cup powdered sugar
1/4 cup sweetened coconut (plus extra for the tops)
Cream the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add a teaspoon or two of milk if mixture is too thick. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle a bit of extra shredded coconut on top and serve.
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