How to Make It
Preheat the oven to 350º. In a large bowl, whisk together the coconut flour, baking powder and salt until blended. Whisk in the eggs, agave nectar, coconut oil, milk and vanilla until completely blended and smooth.
Divide the batter equally between 12 lined muffin cups and bake for 20 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes. Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
In a large mixing bowl or stand mixer, beat together the butter, confectioners’ sugar, milk, vanilla and salt until smooth and fluffy, about three minutes.
Frost the cupcakes, garnish with the shredded coconut and serve or store in an airtight container for up to two days.