Key Lime-Coconut Cupcakes

Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin. (Prep time: 5 minutes)

In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined. (Prep time: 3 minutes)

In a large bowl, using an electric mixer, beat the white sugar and 1/2 cup coconut oil until light and airy. (Prep time: 3-4 minutes) Add the 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract; beat until combined. Add the eggs one at a time, beating well after each addition. (Prep time: 2 minutes)

Reduce the mixer speed to low. Gradually add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; be careful not to overmix. (Prep time: 3 minutes)

Pour the batter into the prepared muffin cups, filling each about 2/3 full. (Prep time: 5 minutes)

Bake in the preheated oven until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. (Bake time: 20-25 minutes)

Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (Cool time: 25 minutes)

While the cupcakes cool, prepare the frosting. In a bowl, beat the softened cream cheese and 1/4 cup coconut oil with an electric mixer until smooth and creamy. (Prep time: 3 minutes)

Add the 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest to the cream cheese mixture; beat until combined. Gradually add the confectioners' sugar, mixing until the frosting is smooth and creamy. (Prep time: 5 minutes)

In a dry nonstick skillet over medium heat, toast the flaked coconut, stirring constantly, until golden brown, about 4 minutes. Remove from the skillet and let cool. (Prep time: 9 minutes)

Once the cupcakes are completely cool, frost them generously with the Key lime cream cheese frosting. Sprinkle the toasted coconut over the frosted cupcakes, pressing lightly to adhere. (Prep time: 5 minutes)