COCONUT CUPCAKES WITH COCONUT CHOC. FROSTING

2 1/4 Cups Self-Rising Flour
1/2 Cup Sweetened Flaked Coconut
11/2 Sticks Unsaled Butter, softened
11/2 Cups Sugar
3 Large Eggs
1/2 Teaspoon Coconut Extract or Vanilla Extract
3/4 Cups Light Coconut Milk not Cream of Coconut

Coconut White Chocolate Frosting
1 Cup (6oz.) White Chocolate Baking Chips
1/2 Cup Of Unsalted Butter, softened
1 Box (8oz.) Cream Cheese, softened
21/2 Cups Powdered Sugar
Garnish, sweetened flaked coconut toasted

Heat oven to 350. Line 24 muffins cups with cupcake papers. Put flour in bowl and add the coconut. Set aside. Beat butter and suger in a large bowl until creamy around 2 minutes. Add eggs, one at a time until blended. Add the coconut extract. With mixer on low speed blend in the flour mixture with the coconut milk a little at a time. Beat just until blended. Spoon about 1/4 cup batter into each liner. Bake 20 to 23 minutes.

Frosting:
Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract  in a large bowl until creamy and blended. Beat in melted white chcolate until blended. On low speed, gradually beat in confectioners sugar. Spread 2 Tablespoons frosting on each cupcake and garnish with toasted coconut.