Triple Coconut Cupcakes

By cecelia26_

Ingredients

• For the Cupcakes
• 2 cups sweetened flaked coconut, toasted (see note)
• 1/2 cup sweetened condensed milk (from a 14 ounce can)
• 1 box yellow cake mix
• 1 1/4 cups coconut milk (see note)
• 1/3 cup vegetable oil
• 3 eggs
• For the Frosting
• 1 stick (8 tablespoons) butter, softened
• 4 cups powdered sugar
• 1 teaspoon coconut extract
• 2-3 tablespoons coconut milk
• 1 cup toasted coconut (see note)

Details

Servings 24
Adapted from crazyforcrust.com

Preparation

Step 1

1.Preheat oven to 350 degrees. Line a cupcake pan with liners (24 cupcakes).
2.Stir together 2 cups coconut and sweetened condensed milk in a medium bowl. Set aside.
3.Mix cake mix, coconut milk, oil and eggs with a hand mixer on low for 30 seconds, then on medium for 2 minutes. Divide batter evenly in the cupcake pans (about 3/4 full). Scoop 1 tablespoon of the coconut mixture onto the top of each cupcake.
4.Bake 15-18 minutes until the cupcake springs back when touched. Cool completely before frosting.
5.To make the frosting, beat butter with a mixer until smooth. Slowly beat in powdered sugar and mix until crumbly. Add coconut extract and 2 tablespoons milk and mix until smooth. If needed, add another tablespoon of milk to reach desired consistency. (I used 3 tablespoons).
6.Frost cupcakes with a spatula or a pastry bag. Top generously with toasted coconut.

Notes
To toast coconut: place on a baking sheet and bake at 350, stirring pan often, for a few minutes. Alternately, you can put it in a frying pan and cook over medium heat for a few minutes, stirring often. Do NOT walk away from the stove. It cooks fast and burns faster!

On Coconut Milk: I like to use the coconut milk that comes in a box or in the dairy section near the almond milk. I do not like using the canned coconut you find in the international aisle, the boxed kind tastes better!