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Coconut Cream Cupcakes

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Ingredients

  • 1 pkg. (2-layer size) yellow cake mix
  • 2 2/3 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

Details

Preparation

Step 1

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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