Preheat oven to 350 degrees.

Make sure all your ingredients are room temperature.

In a separate bowl, combine flour, salt, baking powder and soda and mix.

In your mixer fitted with the paddle attachment, blend butter, sugar and coconut extract at medium speed until pale and fluffy.

Add eggs, one at a time, scraping the bowl after each addition.

Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.

Repeat this 3 times, until you have incorporated all the flour and buttermilk.

Line cupcake pan with cupcake liners.

Fill each liner ⅔ full with batter.

Bake at 350 degrees for 17-20 or until a knife comes out clean.

Cool completely before frosting.

Cream cream cheese and butter together until fluffy.

Turn mixer to low and beat in powdered sugar, add coconut extract.

Beat on high for 5 minutes.

Frost each cupcake and dip into a bowl of shredded coconut.