Coconut Cupcakes For Two

Ingredients

• FOR THE CUPCAKES:
• 1/4 cups Canola Oil
• 1/3 cups Sugar
• 1 pinch Salt
• 1 whole Large Egg, At Room Temperature
• 2 Tablespoons Unsweetened Coconut Milk
• 1/4 teaspoons Vanilla
• 1/4 teaspoons Almond Extract
• 1/3 cups Tablespoon Flour
• 1 Tablespoon Flour
• 1/8 teaspoons Baking Powder
• 1 pinch Baking Soda (1/16 Teaspoon)
• 1/2 cups Packed (1.75 Oz.) Sweetened Flaked Coconut
• _____
• FOR THE FROSTING:
• 3 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Butter, Softened
• 1 Tablespoon Unsweetened Coconut Milk
• 1/8 teaspoons Almond Extract
• 6 Tablespoons Powdered Sugar, To Taste
• 1/2 cups Sweetened, Flaked Coconut