Coconut Cream Cupcakes

Coconut Cream Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (2-layer size) yellow cake mix

  • 2⅔

    cups angel flake coconut (7 oz pkg) divided

  • 1

    pkg. (3.4 oz) vanilla instant pudding

  • 1

    can (11 oz) coconut milk

  • 1

    tub (10.6 oz) cook whip, thawed

  • 2

    cups fresh raspberries

  • 24

    fresh mint leaves


Heat oven to 350. Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 mins or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 mins; remove from pans to wire racks. Cool completely. Meanwhile beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes. Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flake coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint.


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