Coconut Cupcakes!

For the cake batter:
1 1/3 c. sugar
2/3 c. coconut oil
2 egg yolks
1 t. vanilla
1 c. coconut milk
2 c. flour
2 t. baking powder
1/4 t. salt
4 egg whites
1/8 t. cream of tartar

For the frosting:
8 oz. cream cheese, softened
1/2 c. coconut oil
3 c. powdered sugar
1 c. shredded coconut

Cream the sugar and oil with the paddle attachment on an electric mixer.  Add the egg yolks one at a time and vanilla.  Stir in some of the coconut milk, alternating with flour, baking powder, and salt until combined.  In a separate bowl, whip the egg whites and cream of tartar until white peaks appear.  Fold egg whites into the rest of the batter.  Fill cupcake liners with batter and bake at 350 degrees for 20 minutes.  Once cupcakes have cooled, whip the cream cheese, coconut oil, and powdered sugar to frost the cupcakes.  Top with shredded coconut.  Store in the refrigerator.