• Preheat oven to 350° F.  Line muffin tins with paper cupcake liners (recipe makes 3 dozen).  Whisk the egg whites, milk and coconut flavoring until just frothy.  Set aside.
• In a mixer bowl, add the flours, sugar, baking powder and salt.  Mix with a whisk. Add the butter and coconut milk and mix on low with a paddle attachment just until moistened, then beat on medium for two minutes.
• Add the egg white mixture in a few additions, mixing just until incorporated.
• Using an ice-cream scoop, fill the cupcake liners about 3/4 full.  The cakes won't rise as much as a box mix, so don't be afraid to be generous.
• Bake the cupcakes for 19-23 minutes.  They are a white-cake cupcake, so don't let the color fool you, test with a toothpick or your finger for springiness,  Don't overbake.
• Remove from the oven and let cool in the tins for about 10 minutes, then remove and cool completely on a rack.
• While the cakes are cooling, use the warm oven to toast your coconut.  Simply sprinkle the coconut on a cookie sheet in a thin layer and set it in the oven at 350 F for about two minutes.  Stir the flakes and watch them for another two minutes or so.  When they’ve toasted to golden, remove and cool.

Coconut Cream Cheese Icing

• Cream together the cream cheese and butter.  Add the coconut flavor and blend
• Add the powdered sugar, one cup at a time and mix well.  Once blended, check the consistency for spreading and add a bit of coconut milk if necessary.