3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 teaspoons pure vanilla bean paste
1 1/2 teaspoons pure almond extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese, room temperature
3 sticks unsalted butter, room temperature
1 teaspoon vanilla bean paste
1 1/2 pounds powdered sugar
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs. Add the vanilla and almond extracts and mix well.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 12 ounces of coconut.
Line a muffin pan with paper liners and fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and cake is done. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In a food processor, pulse the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut and speckled candy eggs
To color coconut: Place coconut in a Ziploc bag and add 5 drops of green food coloring. Seal and shake till coconut is colored. Add more food coloring as needed to reach the appropriate color.