Coconut Cupcakes

INGREDIENTS

!Cake:

1/4 cup

butter, softened

1/4 cup

canola oil

1 cup

sugar

large eggs

1 tsp

vanilla extract

1 tsp

almond extract

1 1/2 cups

all-purpose flour

1/2 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

salt

1/2 cup

coconut milk (or whole milk)

1/4 cup

coconut greek yogurt (or regular yogurt or sour cream)

7 oz

shredded, sweetened coconut

!Frosting:

8 oz

cream cheese, softened to room temperature

3/4 cup

butter, softened to room temperature

1 tsp

vanilla extract

1 tsp

almond extract

2 tbsp

heavy cream or coconut milk

1 cup

powdered sugar (it depends upon consistency and personal preference; I generally use 2 cups)

!Topping:

7 oz

toasted coconut