1 1/3 cup plus 1 tablespoon sorghum flour
2/3 cup plus one tablespoon cornstarch
2 cups granulated sugar
1 tablespoon guar gum
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter at room temperature, diced
5 large eggs, beaten
1 cup organic buttermilk
1/4 cup fresh young-coconut juice
1 tablespoon pure vanilla extract
2 tablespoons pure almond extract
1 16-ounce package sweetened, shredded coconut
Cream cheese frosting
1/2 cup sliced almonds, toasted
Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line 24 standard muffin cups or 48 miniature muffin cups with paper liners.
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low to blend. Add the butter and beat on low speed until the lumps of butter are no longer visible.
Add the eggs and beat for 30 seconds. Add the buttermilk, coconut juice, and vanilla and almond extract and gradually increase the speed to high, one gear at a time, to prevent splashing.
Mix for 1½ minutes, or until smooth. Scrape down the bowl as necessary. Fold in the coconut.
Using an ice-cream scoop or a spoon, fill each prepared cup three-fourths full with batter. Bake 12 to 15 minutes for mini cakes and 20 minutes for standard ones, or until the cakes are golden and set.
Remove from the oven, let cool for a few minutes and then unmold onto wire racks. Turn the cupcakes right-side up so the tops don’t get indentations from the rack. Let cool completely.
Using an offset spatula, ice the top of each cupcake with a generous dollop of icing. Garnish with the toasted almonds. Store in an airtight container for up to 2 days.
Toasting sliced almonds: Preheat the oven to 350°F. Spread the almonds in a pie pan and toast for about 5 minutes, or until fragrant and lightly golden. Immediately remove from the oven and pour the almonds into a bowl to stop the cooking process.