Preheat oven to 350°F and line a cupcake tin with 12 liners.
In a medium mixing bowl, add the flour, sugar, cocoa powder, salt, baking soda, and baking powder and mix with a whisk until any clumps are gone.
Add the vanilla and coconut extracts, oil, vinegar, and almond milk, and mix with a whisk until fully combined. Add in ½ cup shredded coconut and mix again.
Divide the batter between the cupcake liners and bake for 18-21 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
After the cupcakes are done baking, pour ¼ cup of shredded coconut onto a small baking sheet in an even layer. Place the coconut in the oven for 5 minutes or until they are appear golden and toasted. Keep a close eye on them the whole time so that they don’t burn! Transfer to a small bowl and set aside for later.