2 ⅓ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
One cup butter or margarine softened
1 ¼ cups sugar
One teaspoon vanilla
⅔ cup milk
1/4 cup coconut flakes for topping.
Heat oven to 350 ° F. And prepare one 9 x 13 baking pan
In a medium bowl, mix flour, baking powder, and salt; set aside.
In a large bowl, beat butter with an electric hand or stand mixer set to medium speed for 30 seconds.
Next, gradually add sugar, a ¼ of a cup at a time, beating well after each addition, and scrape down the sides of the bowl as needed. Beat well.
Then, add eggs one at a time, beating well after each addition.
Next, beat in vanilla.
At low speed, alternately add flour mixture, about ⅓ of the mix at a time, and milk, about ½ at a time, beating just until blended.
Pour batter in prepared pan, and sprinle coconut flakes over the top.
Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool in pans for 5 minutes.
Remove cupcakes from pans; place on cooling racks to cool.
You may skip the coconut topping and frost with a desired frosting.