pkg. (2-layer size) yellow cake mix
cups angel flake coconut (7 oz pkg) divided
pkg. (3.4 oz) vanilla instant pudding
can (11 oz) coconut milk
tub (10.6 oz) cook whip, thawed
cups fresh raspberries
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.