Coconut cream cheese frosting
1.Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
2.Bake about 25 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
3.Make coconut cream cheese frosting: Beat butter, cream cheese and liqueur in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted sugar. Divide frosting into 4 small bowls; tint three bowls of frosting pale, light and medium green using food colouring. Leave the remaining bowl plain.
4.Pipe each frosting onto 3 cakes. Top with shredded coconut.