Coconut Sponge Cupcakes with Chocolate Espresso Buttercream

1/2 cup sugar + 1 T sugar
4 eggs
1/3 cup cream of coconut
1/4 tsp salt
3/4 cup cake flour

Separate eggs into two large bowls.  Beat sugar into the egg yolks at medium speed for 3-4 minutes, or until mixture is smooth and pale yellow.  Add coconut and half of salt, beat briefly.  Mix in flour.  In other bowl, beat egg whites and rest of salt until soft peaks form.  Add 1 T sugar and beat until stiff peaks form.  Fold gently into yolk mixture.  Bake at 350 for 20 minutes or until lightly browned.

1.5 sticks room temp. butter
1 cup confectioner’s sugar
2 egg yolks
1 T espresso powder
1 T vanilla
1/3 cup melted chocolate

Beat for 5 minutes, or until mixture is smooth and fluffy. Top with shredded coconut.