1/3 cup coconut oil
3/4 cup sugar
1 cup coconut milk
1 egg
1 tbl lime zest (packed)
1 tsp vanilla extract
1 tsp coconut extract
1 cup flour
1 cup shredded coconut

1. If necessary, heat the coconut oil in a pan. While the oil is still warm, add the sugar.

2. Add the coconut milk, egg, vanilla extract, coconut extract, and lime zest. Make sure the mixture is cool enough before you add the egg.

3. Add flour, baking soda, baking powder, salt, and shredded coconut.

4. Fill a cupcake lined cupcake tin about 3/4 of the way. (This recipe makes a dozen.) Bake for 24 minutes.

5. Let cool before frosting.

Coconut Frosting

1/4 cup Coconut Oil (organic, virgin, unrefined)
(1/2 cup Cocoa Powder if you want to make chocolate frosting), but add 16 oz sugar instead of 4)
1 tsp. Vanilla Extract
1/4 cup Cream (added 1-2 Tablespoons at a time) 

1. Cream Coconut Oil.

2. Add powdered sugar (optionally cocoa powder) to Coconut Oil.

3. Add cream to the Coconut Oil mixture. ( I would start with 2 tbsp. of milk and add 1-2 tbsp. at a time to achieve the right consistency).

4. Dump a load of frosting on top and then place the flaked coconut on top by hand (so that they don't break). Add a slice of lime on top.