For the Cupcakes:

1. Preheat the oven to 350’F and line a muffin tin with paper liners.
2. Combine the flour, salt and baking powder in a bowl. In separate, smaller bowl, combine the coconut milk and vanilla.
3. In a large bowl or in the bowl of a stand mixer, beat the butter on high speed until creamy and smooth, occasionally scraping down the sides of the bowl, for about 2 minutes. Gradually add the sugar and beat until fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add 1/3 of the flour mixture, beat well. Add 1/3 of the coconut mixture and beat well. Repeat the process with remaining flour and coconut milk.
4. Fill muffin cups about 3/4 full. Bake for 18-22 minutes or until golden and toothpick inserted in the center of the muffin comes out clean.
5. Cool in the pan for 10 minutes, then remove from the pan and allow to finish cooling on a wire rack. Cool completely before icing.

For the Toasted Coconut Frosting

1. In large bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 2 minutes. Add the powdered sugar, 1/2 cup at a time, mixing well between each addition. Add the vanilla and salt. Then add the milk as needed to achieve desired consistency.
2. Frost cupcakes and then top with toasted coconut.