Chocolate Almond Cupcake with Coconut Frosting – La Tourangelle

Ingredients

• 1 cup La Tourangelle Virgin Organic Coconut Oil
• 3/4 cup blanched almonds
• 1 1/2 cups sugar
• 6 cups toasted coconut shredded
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ounces unsweetened chocolate
• 4 large eggs, room temperature
• 1 (13 1/2-ounce) can unsweetened coconut milk, stirred
• 2 teaspoons pure vanilla extract
• 1 pound (two 8-ounce packages) cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter at room temperature
• 1-2 teaspoons vanilla extract
• 1 1/2 pounds powdered sugar, sifted
• ¾ cup shredded coconut...(toast at 350 for 2-4 minutes, watching carefully so as not to burn)