Coconut Lime Cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup shredded coconut, 1 tsp baking powder, and 1/4 tsp salt.

In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.

Add 2 large eggs one at a time, beating well after each addition.

Mix in 1/2 cup coconut milk, 2 tbsp lime zest, 2 tbsp lime juice, and 1 tsp vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.