Coconut Cream Cupcakes

By michelew7

Ingredients

• 2 1/2 cups sweetened flaked coconut, divided
• 1 package white cake mix
• 1 14-oz can coconut milk, divided
• egg whites and oil as called for on cake mix package

Details

Servings 36

Preparation

Step 1

In a food processor fitted with a metal blade, process 1/2 cup of the flaked coconut until very finely chopped (the texture of coarse meal).

In a large bowl, whisk together finely chopped coconut and cake mix. Substitute coconut milk for water as called for on cake mix package and add to coconut mixture. (Use the remaining coconut milk to make the frosting.) Add egg whites and oil. Using an electric mixer on low speed, beat for 30 seconds or until moistened. Beat on medium speed for 2 minutes.

If desired, place paper liners in wells. Fill each well with about 1 1/2 tabplesoons batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with the remaining batter.

Meanwhile, preheat over to 350 degrees. Spread the remaining flaked coconut in a thin, even layer on a baking sheet. Bake for about 5 minutes or until golden. Let cool.

Frost with Coconut Cream Frosting and sprinkle evenly with toasted coconut.

If coconut milk is not available, substitute water mixed with 1 teaspoon coconut extract.