If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the cupcakes, adding 1 to 2 minutes to the bake time.
The frosting can be made a day or two in advance and kept in the refrigerator. Bring it to room temperature about 30 minutes to 1 hour before using; stir frosting and spread over cupcakes.
Toast the coconut, if desired. To toast, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or sprinkle the coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.