You don’t want the calorie count on these. Trust me. It’ll just ruin the whole experience for you. I have made these exactly six times in ten years for special occasions only. These cupcakes are a rare treat but oh so good.

Coconut Cupcakes

3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 tsps pure vanilla extract
1 1/2 tsps pure almond extract
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing (recipe follows)

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut.

Makes 18 to 20 cupcakes.

Cream Cheese Icing

1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 pouds confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.