For The Cupcakes:
1-3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 egg whites
3/4 cup coconut milk (do not use cream of coconut)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1 cup sweetened shredded coconut
For The Frosting:
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature
2 ounces white chocolate, melted
Juice of 1/2 a lime
2 cups powdered sugar
1-1/2 cups sweetened shredded coconut, to top cupcakes
Preheat oven to 350 degrees; line a regular-sized muffin tin with cupcake papers.
Sift flour, baking powder, and salt together for the cupcakes.
Combine egg whites, coconut milk, and extracts in a measuring cup.
Cream sugar and butter with an electric mixer on medium speed. Blend until butter lightens in color and texture, 4 minutes. Alternately add dry and wet ingredients (starting and ending with dry) in 3 additions.
Fold in coconut using a rubber spatula. Scoop batter into prepared tin, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Cool in the pan 5 minutes; remove and cool completely.
Beat cream cheese and butter for the frosting with an electric mixer until smooth. Add melted white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth (it will be gooey). Spread 3 tablespoons frosting on each cupcake. Top cupcakes with coconut.
For a printable version of this recipe, go here.