Tuesday, March 11, 2014

Toasted Coconut Cupcakes with Lemon Frosting


1 pkg. white cake mix
1 pkg. instant coconut pudding mix (3.4oz)
1 1/2 cups coconut milk
3 egg whites
1 1/2 cups coconut, divided
1/3 cup oil
1/2 tsp coconut extract

4-5 cups powdered sugar
1 cup butter
1 tsp vanilla
1-2 tbsp whipping cream
1/4 cup fresh lemon juice
yellow gel food coloring (optional)

Preheat oven to 350 degrees

Evenly spread coconut on a cookie sheet and toast it under the broiler until lightly browned (approximately 3-5 min). Stir it around about halfway through to get it evenly toasted.

For the cake- In an electric mixer, combine cake mix, pudding mix, coconut milk, egg whites, oil, coconut extract, and 1 1/4 cups toasted coconut until well blended. Divide evenly amongst 24 cupcake liners. Bake for 16-19 minutes (or until internal temp. reaches 210 degrees)

For the frosting- Beat butter until smooth. Gradually add 3 cups powdered sugar. Beat until no lumps remain. Add lemon juice and vanilla. Thoroughly mix again. Add remaining 1-2 cups of powdered sugar and whipping cream until you reach your desired consistency, then add in food coloring if you're using it. Pipe onto cooled cupcakes and garnish with remaining toasted coconut.

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