Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs one at a time, then red food coloring and 1 teaspoons vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermmilk, vinegar, and baking soda. When bubbles form, stir in batter.
Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes, transfer to rack and cool completely. Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoons vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2 plain border; sprinkle with remaining 1 cup coconut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	572.67 Kcal (2398 kJ)
Calories from fat	267.83 Kcal
		% Daily Value*
Total Fat	29.76g	46%
Cholesterol	52.74mg	18%
Sodium	498.07mg	21%
Potassium	716.38mg	15%
Total Carbs	72.35g	24%
Sugars	49.6g	198%
Dietary Fiber	0.76g	3%
Protein	5.83g	12%
Vitamin A	0.1mg	4%
Iron	0.9mg	5%
Calcium	87.7mg	9%

Amount Per 100 g
Calories	397.79 Kcal (1665 kJ)
Calories from fat	186.04 Kcal
		% Daily Value*
Total Fat	20.67g	46%
Cholesterol	36.64mg	18%
Sodium	345.97mg	21%
Potassium	497.61mg	15%
Total Carbs	50.26g	24%
Sugars	34.45g	198%
Dietary Fiber	0.53g	3%
Protein	4.05g	12%
Vitamin A	0.1mg	4%
Iron	0.6mg	5%
Calcium	60.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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