Hi cameron!
For the life of me I can't remember the lady's name who did the Barefoot Contessa...but if it is Ina...this is it! She appeared on Martha Stewart in December 1996 and shared this recipe....sure hope this is it for ya!!

Coconut Cupcakes with Ina 3 cups cake flour -- see * Note
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 eggs
3/4 pound unsalted butter -- room
temperatureerature
2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 pound sweetened coconut flakes
Cream Cheese Frosting -- (see recipe)

* Note: Use non-self-rising cake flour and fluff slightly before measuring.
Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside.
In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.
Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup or buttermilk; be sure to start and end with the flour mixture. Add half of the coconut, and mix until just incorporated.
Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4 cup capacity; the batter should nearly reach the top of the cups. Bake for 25 to 30 minutes.
Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with Cream Cheese Frosting and sprinkle the cupcakes with remaining coconut.

Cream Cheese Frosting 3/4 pound cream cheese -- room temperature
12 tablespoons salted butter -- room temperature
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 1/2 pounds confectioners' sugar

In an electric mixer with a paddle attachment, beat the cream cheese, butter, and vanilla and almond extracts until smooth. Gradually add the sugar, and continue beating until well mixed and easy to spread. Frost the cake or cupcakes with an offset spatula. Unused frosting can be refrigerated in an airtight container for up to three days.