Ingredients: For the chocolate cake: 1 stick unsalted butter, softened 2 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/3 cup cocoa powder 1 1/2 cups milk For the filling/frosting: 6 room temperature egg whites 1 1/2 cups sugar 1 teaspoon cream of tartar 1/3 cup water 2 teaspoons vanilla extract 1 teaspoon coconut extract 2 cups shredded coconut 3 drops red food coloring Method: For the chocolate cake: In a mixing bowl, cream the butter and sugar together, then add the eggs, one at a time, and the vanilla. In another bowl whisk the flour, cocoa, salt and baking soda. Add about half the dry ingredients to the butter/sugar mixture, pour in the milk, and then the rest of the flour mixture, until just combined. Ladle batter into greased muffin/cupcake tins and bake in a preheated oven at 350 for 15 minutes. Makes 2 dozen. Let cool completely before beginning the next step, which is to cut a cone out of the bottom of each cake. Trim (and discard, if you wish) the pointy end, leaving only a small circle to cap the cake once filled. For the filling/frosting: In the bowl of a stand mixer beat egg whites until soft peaks form. In a small saucepan, combine sugar, water and cream of tartar and bring to a boil. Remove from heat and cool until the syrup reaches 242 Farenheit. Slowly pour syrup into the egg whites, followed by the vanilla and coconut extracts. Whip for another ten minutes, until the mixture is thickened and room temperature. Meanwhile, process coconut until fine in a food processor, adding the food coloring, if desired. This goes in a shallow bowl for rolling/sprinkling the almost-finished product. Use a pastry bag (or Ziplock with the corner cut out) to fill each cupcake, and replace cake cap, leaving upside down for frosting. With a small spatula coat the sides and bottom with a light layer of frosting, then add the coconut sprinkles. The End.