Coconut Cupcake

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• Ingredients
  1/2 cup unsalted butter, room temperature
  2/3 cup granulated white sugar
  3 large eggs
  1 teaspoon pure vanilla extract
  1 1/2 cups (210 grams) all purpose flour
  1 1/2 teaspoons baking powder
  1/4 teaspoon salt
  1/4 cup (60 ml) milk
  7 ounces sweetened, shredded coconut
  Directions
  Preheat the oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract . In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Fold in 4 ounces of coconut. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Frost the cupcake with fluffy icing and sprinkle with remaining coconuts.