I tried to be ambitious and make my own fresh coconut curls, but I ran out of time. These cupcakes are topped with store bought, sweetened shredded coconut. If I were to make them again, I think I would like to try and make some cute pineapple flowers for the top.
Coconut Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 4 cups powdered sugar
- 3 teaspoons coconut water (or coconut milk) (you may need more or less depending on the consistency you are looking for)
- 1 teaspoon vanilla (you can use coconut extract here for extra punch, I don't have any)