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Coconut Cupcakes
Course
Dessert
Keyword
Dessert
Prep Time
14
minutes
minutes
Cook Time
35
minutes
minutes
Servings
12
Calories
345
kcal
Ingredients
1
box (18.75 ounces)
white cake mix
4
egg whites
1 1/4
cup
water
1/2
cup
vegetable oil
1
box (3.4 ounces)
instant coconut cream pudding
1
package (8 ounces)
cream cheese
at room temperature
1
stick
butter
at room temperature
1/2
teaspoon
coconut extract
1/2
teaspoon
vanilla extract
4
cups
powdered sugar
2
cups
shredded sweetened coconut
toasted
Instructions
Preheat the oven to 350 degrees.
Line cupcake pans with liners.
Use a mixer and beat together the first 5 ingredients in a large bowl for about 2 minutes, or until the batter is smooth.
Fill cupcakes liners up about two-thirds of the way.
Bake for 18 to 22 minutes or until the cake springs back when lightly pressed in the center.
Let cool.
Instead of cupcakes, you can also make a cake.
Grease and flour one 9 X 13 inch pan.
Bake about 30 to 35 minutes.
For the frosting, place the cream cheese and butter in a large bowl and beat with an electric mixer on low speed until creamy.
Add the coconut and vanilla extracts and the powdered sugar, a cup at a time, beating on low at first and then on high until it’s creamy and smooth.
Frost cupcakes or cake and sprinkle coconut on top.
Refrigerate until ready to serve.
Notes
To toast coconut, sprinkle it out on a jelly roll pan and bake at 350 degrees for 5 to 10 minutes or until it starts to get golden.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
44
g
|
Protein:
2
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.1
g
|
Cholesterol:
0.1
mg
|
Sodium:
25
mg
|
Potassium:
102
mg
|
Fiber:
3
g
|
Sugar:
40
g
|
Vitamin A:
1
IU
|
Vitamin C:
0.2
mg
|
Calcium:
6
mg
|
Iron:
1
mg