Coconut Cupcakes with Cream Cheese Frosting

For the cupcakes:
Preheat the oven to 325ºF.

Cream together the white sugar, butter, egg and vanilla extract. Combine the flour, baking powder and salt in a separate bowl.

Add the dry ingredients to the wet and mix until well combined. Beat in the coconut milk.

Divide batter between cupcake cases and fill each only 2/3 full. Bake for 20-25 minutes or until a knife inserted comes out clean.

For the frosting:
Cream together the cream cheese and butter. Mix in the vanilla extract and carefully beat in the icing sugar. Store in the fridge until the cupcakes are cool. Ice each cupcake and top with desiccated coconut.