Ingredients:
Cake Batter:
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
3 large eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
7 ounces sweetened, shredded coconut

Chocolate Frosting:
Frosting:
1/2 cup heavy cream
2/3 cup chocolate chips

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a 12 hole muffin pan with paper liners.
3. Prepare the cake batter: In a large bowl, cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 5 minutes.
4. Add the eggs, 1 at a time, scraping down the bowl after each addition.
5. Add the vanilla and almond extracts and mix well.
6. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
7. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
8. Fold in half the package of coconut. Reserve the remainder for garnish.
9. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
10. Prepare the frosting: In a small bowl, combine cream and chocolate chips.  Heat in microwave for 1 minute and continue for 1 minute bursts until chocolate just melts.  Whisk the mixture until thick and glossy.  Set aside in fridge until cold, about 30 minutes.
11. Frost the cupcakes and sprinkle with the remaining coconut.