Key Lime Coconut Cupcakes

Back to a bit of baking.  For your tastebuds pleasure, a little lime-flavored goodness from the Keys.

Key Lime Coconut Cupcakes

1-3/4 cups sugar
1/2 cup shortening
6 egg yolks, room temp
2-1/2 cups flour
2-1/2 tsp baking powder
1/2 tsp salt
9 oz skim milk
1 tbsp key lime juice
1 tbsp lime zest

easy icing

1 (16 oz) can whipped white frosting
1 tbsp key lime juice
1/2 cup powder sugar, sifted
1-2 drops green coloring (optional)
1/2 of a (7 oz) bag of coconut, toasted

In a mixing bowl, cream together sugar, shortening and egg yolks.

In a small bowl, mix together flour, baking powder and salt.  Alternately add flour mix and milk to the creamed mixture.  Once it's blended, add in lime juice and zest.

Fill cupcake cups 2/3 full.

Bake at 350 degrees for 20-25 minutes or until golden brown.

While those are baking, put the coconut in a dry skillet and toast over medium high heat for 10-15 minutes, or until lightly browned.

Mix up the icing and slather on.  Roll the cupcake in the toasted coconut and munch away.

NOTES

You can get 1 tbsp of zest from 1 regular-sized lime.

If you want more of a coconutty taste in the cake, you can substitute 1/4-1/2 cup coconut milk for skim milk.