Coconut Cream cupcakes

By á-4826

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 2 2/3 cups BAKERS ANGEL FLAKES coconut (7oz pkg.), divided
• 1 pkg (3.40z) JELL-O vanilla Flavor Insant Pudding
• 1 can (11 oz0 coconut milk
• 1 tub (10.6 0z ) COOL WHIP Vanilla Whipped Frosting, thawed
• 2 cups fresh raspberries
• 24 fresh mint leaves

Preparation

Step 1

Heat oven to 350 F

Prepare cake batter as directed on package; stir in 2.3 cup coconut. spoon into 24 paper-lined muffin cups.

Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. cool cupcakes in pans 10 min.; 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.) Refreigerate 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 flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaing flaked coconut, raspberries and mint.