Directions
Preheat the oven to 325°F. Line a 12-cup muffin pan with cupcake liners and set aside.
In a large bowl, mix together the flour, sugar, shredded coconut, baking soda, and salt.
Add the remaining liquid ingredients, and mix just until incorporated.
Pour batter into cupcake liners.
Bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Remove from the oven, and allow to cool.
In a small skillet, toast the coconut flakes on medium-high heat until golden brown, tossing continually. Set aside to cool.
While the coconut flakes are cooling, beat the margarine in the bowl of a stand mixer with the paddle attachment until whipped.
Slowly add the powdered sugar a little at a time, starting at a low speed and slowly increasing to high speed, until light and fluffy.
Mix in the salt, milk, and vanilla until completely incorporated, adding more milk and sugar as needed to adjust the consistency.
When cupcakes are completely cool, pipe the icing on top, and garnish with a couple of the toasted coconut flakes. Enjoy!
