Sift flour, salt, baking powder and baking soda. Start adding flour mixture alternating with buttermilk, start and end with flour.
Fill cupcake liners with batter and bake for 25 - 30 minutes or until pick comes out clean. Cool for 10 minutes then finish cooling on rack. ( I use silicone liners, so I move them to rack as soon as finished baking.)
While cupcakes are baking - toast coconut. I just place in a skillet evenly spread and over low heat - keep tossing until desired brownness. Make sure not to burn. It won't take long.