CREAM CHEESE ICING

Cream Cheese Icing
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Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.
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2 3-ounce packages cream cheese, room temperature1/2 cup unsalted butter, room temperature1/2 teaspoon pure vanilla extract1/4 teaspoon pure almond extract2 1/2 cups sifted powdered sugar Remaining coconut
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In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
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Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.