¾ pound	unsalted butter, room temperature
2 cups	granulated sugar
5	eggs
1½ teaspoons	vanilla extract
1½ teaspoons	almond extract
3 cups	all-purpose flour
1 teaspoon	baking powder
½ teaspoon	baking soda
½ teaspoon	kosher salt
1 cup	buttermilk
7 ounces	sweetened, shredded coconut
[ICING]
8 ounces	cream cheese, room temperature
6 ounces	unsalted butter, room temperature
½ teaspoon	vanilla extract
¼ teaspoon	almond extract
¾ pound	powdered sugar
7 ounces	sweetened, shredded coconut

1. Heat oven to 325 degrees. Line muffin pans with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time, beating well after each addition. Add extracts.
4. Sift together flour, baking powder, baking soda, and salt.
5. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
6. Fill muffin tins. Bake for 25 to 35 minutes.
7. For icing: Beat together cream cheese, butter, vanilla, and almond extracts. Add powdered sugar and mix until smooth.
8. Frost cupcakes with icing. Sprinkle with additional coconut.