Bake at 350 for 10-20 minutes depending on size of cupcake (I made mini and regular)
8 ounces unsalted butter, room temperature
1 3/4 c sugar
1 cup cream of coconut
2 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
* Cream the butter, sugar and cream of coconut until light and fluffy. Add the vanilla and eggs (one at a time) and mix until Incorporated. Add in flour mixture and milk, alternating ingredients and ending with milk.
* Put into muffin liners or greased muffin tins and bake until golden brown.
I topped mine with some cream cheese frosting that I whipped up and then loaded on the coconut. You could toast the coconut if you wished, but I wanted the snowball look. I believe I achieved it. What do you think?