I found a coconut cupcake recipe on the foodnetwork site - then I made my own adjustments...
3/4 cup butter/margarine
3/4 cup granulated sugar
1 tsp vanilla extract
1 heaping tsp grated lime/lemon zest
1 1/2 T lime/lemon juice (bottled or freshly squeezed)
1 1/2 cups flour
2/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes
Preheat oven to 325 degrees F.
Cream together the butter and sugar until light and fluffy, about 5 minutes. Mix in the eggs, 1 at a time, scraping down the bowl and folding in after each addition. Add the vanilla, zest, juice and mix well. In a separate bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in the coconut.
Grease a muffin pan or line with paper liners and fill almost to the top with batter. Bake for 25 minutes or until a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
Frost if desired.