Let your butter and cream soften at room temperature for a few hours.

Preheat your oven to 400 degrees.

Beat the butter, oil, and sugar in a large bowl on high speed until creamy.

Add the eggs, yogurt, vanilla, almond, and coconut extracts and mix well.

Whisk together the flour, baking powder, and salt in a small bowl.

Stir in the dry ingredients just until flour is moistened. Fold in the 1 cup of coconut.

Line muffin pans with 16 paper liners. Fill each liner about 1/2- 2/3 full.

Bake at 400°for just 5 minutes.

Turn the oven temperature down to 350° and bake for another 11-12 minutes, or until a toothpick inserted in the middle comes out clean or with moist crumbs.

Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

While cupcakes cool, toast the 2 tablespoons of coconut. Spread it in a pie tin or small baking sheet and bake at 350°F for 5-7 minutes, or until golden brown, stirring occasionally.

Pipe or spread cooled cupcakes with frosting and sprinkle with toasted coconut.

For frosting: Beat soft cream cheese and butter in a bowl until fluffy. Beat in remaining ingredients and add powdered sugar till it is the consistency you need. If you are spreading on the frosting, you may not need all the powdered sugar. If piping it on, you may need to add a bit more.