These coconut lime cupcakes are sweet and tangy and a delicious treat.
Preheat the oven to 325 degrees F.
Grease or line an 18 hole muffin tray.
In a medium bowl, sift together flour, baking soda and salt and set aside.
In the large bowl combine the oil, buttermilk, vanilla extract and sugar.
One at a time beat in the eggs.
Mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
Gently fold in the coconut.
Fill each cup 3/4 full.
Bake for 10 minutes.
In the meanwhile in a small bowl, whisk lime juice, shredded coconut and powdered sugar.
After 10 minutes, remove the muffins from the oven and top with coconut mixture.
Bake for another 10-15 minutes until a toothpick inserted comes out clean.
Remove the cupcakes to a rack and allow to cool completely.