Coconut Cupcakes for Two

Preheat the oven to 350°F. Place 4 cupcake liners along the outside corners of a muffin tin.

In a medium bowl, beat the oil, sugar and salt together with an electric mixer for at least 4 minutes, until the mixture is light and fluffy. Add the egg, coconut milk, vanilla and almond extracts and beat another 15 seconds. Add the flour, baking powder and baking soda on top of the mixture and beat just until combined. Do not overmix. Finally, stir in the flaked coconut.

Divide the batter between the cupcake liners (it will come almost to the top). Bake for 23-25 minutes, until a toothpick inserted comes out clean.

Once the cupcakes have completely cooled, beat together all frosting ingredients (except coconut) and frost cupcakes.

Toast the coconut in a small skillet over medium heat, stirring constantly. Remove when it turns golden brown and use to garnish the cupcakes.