Serves: 24
Prep Time: 25 minutes
Cook Time: 20-25 minutes

Coconut Cream Cupcakes

Coconut Cream Cupcakes
 Average 2 out of 5


1pkg. (2-layer size) yellow cake mix
2-2/3cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1can (11 oz.) coconut milk
1tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
2cups fresh raspberries
24mint leaves


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 for 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pans for 10 minutes; remove from pans to wire racks. Cool completely.
MEANWHILE, beat pudding mix and coconut milk in a large bowl with a whisk for 2 minutes. (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 tablespoon of pudding and 1 teaspoon of the remaining flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint.

Storing Coconut
Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

How to Make Frosted Fruit
Using a pastry brush, brush light corn syrup onto your favorite fruit, such as strawberries or grapes. Roll in granulated sugar until evenly coated on all sides. Place on waxed paper-covered baking sheet. Store in refrigerator until ready to use. Arrange in a pretty bowl for an impressive centerpiece or use as a dessert garnish.

How to Store
Keep refrigerated.

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